Kattentongen biscuit

Course Pastry
Cuisine Dutch


  • 200 g soft butter
  • 200 g icing sugar
  • 2 pieces eggs whisked
  • 3 gr salt
  • 15 g vanilla sugar
  • 225 g Flour


  • Mix the butter and icing sugar until foamy. Blend with the eggs, salt and vanilla sugar. Mix the flour with a wooden spetula through the sugar mixture.
  • Pour the dough into a piping bag with a smooth nozzle of 1 cm diameter. Squirt small bars of 6 cm on a lightly greased baking tray. Be sure to leave some space between the bars since the flow during baking. Bake for 8-10 minutes in an oven of 170ºC. The edges should be brown, the middle golden/yellow.
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