Make these classic Filipino butter cookies, Lengua de Gato using 6 simple ingredients only. Don't be fooled by its unassuming appearance, for these thin and crisp cookies have a buttery and sweet taste that you simply won't get enough of!
What is Lengua de Gato?
Lengua de Gato is a Spanish term that translates to "cat's tongue" in English. Aptly named because of the resemblance in shape and the thinness of these cookies. It is a popular "pasalubong" in the Philippines especially if you visited Baguio City where the best quality Lengua de Gato comes from.
It is a great snack to have with your favorite afternoon drink. You will find yourself munching a whole jar away without noticing it, it's that tasty!
Foxy Tips when making Lengua de Gato
- Make sure to use softened butter so you can mix the dough easier. This will help prevent it from being over-mixed.
- I used a piping bag and a round tip (#21) to shape my cookies. If you do not have it, you can always use a Ziploc bag (or something similar) and just cut the tip to make a hole.
- Place a parchment paper or silicone mat on your baking tray and make sure to leave at least 2 inches of space in between the cookies because they will flatten and expand on the oven.
- Check on the cookies every now and then to make sure they do not burn since they are very thin. I recommend using an oven thermometer to make sure you are using the right temperature while baking.
- Once done, let the cookies cool a bit. But make sure to peel them off the parchment paper/silicone mat while they are still warm. They will stick if you let them cool off completely and it'll be difficult to peel them off then.
How to store
Before placing the cookies in an jar, make sure they are completely cooled off. Don't keep them out in the open for too long though or they will loose their crispiness.
You can store it in your counter for at least a week (if they last that long, that is!). Make sure to use an airtight container so they don't go stale and keep their texture longer.
Lengua de Gato
- ½ cup butter softened
- ½ cup white sugar
- ¼ teaspoon salt
- 2 egg whites
- ½ teaspoon vanilla extract
- 1 cup cake flour sifted
- Preheat oven to 160°C.
- Cream the butter, salt and sugar using electric mixer. Continue mixing for about 2 minutes or until light and fluffy.
- While mixing, gradually add the egg whites followed by vanilla extract. Mix for a minute at medium-low speed
- Turn speed to low and gradually add the flour while continuously mixing. Continue to mix until the ingredients are well incorporated and the batter becomes smooth.
- Get a piping bag with a star or round tip (#21) or just cut the tip of the bag to make a hole. Spoon the mixture into the piping bag.
- On a baking tray lined with parchment paper or silicon mat, pipe round, thin strips of batter about 3-inches long per piece. Space them out about 2 inch apart so they have space to spread while baking.
- Bake for 10-12 minutes or until edges start to turn golden.
- Remove from the oven and loosen cookies from the trays while still warm. When completely cool, pack them in airtight containers.