Lengua de Gato

Lengua De Gato is a delightful Filipino cookie that embodies the perfect combination of simplicity and sophistication with its delicate shape, with buttery flavour and then baked to perfection.

What is Lengua De Gato?

Lengua De Gato is a delectable Filipino cookie that is as elegant as its name suggests. It is a Spanish term that translates to ''cat's tongue'' in English. Made with simple ingredients such as butter, sugar, flour, and vanilla, this cookie is carefully crafted into thin, elongated strips that resemble a cat's tongue.

These treats can be enjoyed in various ways. It can be savoured on its own as a delightful snack or can be paired with coffee or tea.

Ingredients Needed

• All Purpose Flour: this recipe uses all purpose flour.
• Butter: we are using unsalted butter. You can also use salted butter for this recipe but don't add salt as they are already salty.
• Sugar: granulated white sugar.
• Vanilla Extract: about ½ teaspoon.
• Egg: about 3 egg whites. (Note: egg yolks not included)

How to make it

Step 1. Cream Butter and Sugar. In a mixing bowl, cream the softened butter and sugar together until soft and fluffy.

Step 2. Add Egg whites and Vanilla extract. Add the egg whites, one at a time, to the butter-sugar mixture, and mix well. Then add the vanilla extract and mix until incorporated.

Step 3. Add Flour and Salt. Sift flour and salt into the bowl with butter-sugar mixture. Mix well until combined. Do not over mix.

Step 4. Piping Bag. Transfer the cookie dough to the piping bag.

Step 5. Pipe Cookies. Pipe the cookie dough into straight lines, about 2-3 inches long, on the parchment paper, leaving some space between each cookie for spreading.

Step 6. Bake. Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.

For Chocolate Lengua De Gato

You can also coat these cookies with chocolate.

First melt preferred type of chocolate, either in a microwave-safe bowl in short intervals or using a stovetop.

Once the chocolate is melted, dip one end into the melted chocolate until coated.

Transfer coated cookies onto a sheet of parchment paper or baking rack, allowing the chocolate to set.

You can also coat them completely if you want a chocolate biscuit cookies.

We also have these Ube Chocolate Cookies on the site. Incase if you missed it 🙂

Cooking Tips

• Make sure to soften butter properly to achieve the perfect texture. Allow the butter to soften at room temperature for about 30 minutes, or until it is soft enough to be easily creamed with sugar.
• Use a stand mixer or a hand mixer on medium speed to cream the butter and sugar together until light and fluffy. Do no over mix.
• Use a piping bag fitted with a round tip to pipe the dough into straight, thin strips that resemble a cat's tongue. You can also use Ziploc bag or similar.
• Pipe dough evenly or uniform in size.
• Check cookies every now and then as they bake relatively quickly, so it's important to keep a close eye on them.

Storing Tips

Cool cookies completely before storing. Once baked, allow them to cool completely on the baking sheet before transferring them to an airtight container. This helps to retain their crisp texture and prevents them from becoming soft or soggy.

You can layer a parchment paper or wax paper when stacking. To avoid them from sticking together.

Looking for more Filipino desserts?

• filipino cheese bars
• ube bundt cake
• mango graham float
• steamed leche flan
• ube brownies

Did you make this today? I’d love to hear in the comment section below. Or follow and tag me on Facebook and Instagram.