Lengua de Gato
Lengua de Gato are long thin cookies that resembles the shape of a cat’s tongue. This might be the reason why these tasty treats were called such.
This is one of my favorite holiday treats. They usually come in plastic jars similar to the packaging of the commercialized Peanut Brittle. Whenever I receive one for Christmas, all I do is make myself a cup of coffee and just like magic – the contents of the jar are all gone.
Have you tried making your own Lengua de Gato? You might probably think that the process is complicated. Actually, it is not. All that you’ll be needing are tools that can help make your work easier.
Mixing, Piping, and Baking are the only things that you need to do. It is better if you have an electric stand mixer or an electric hand mixer to make the mixing process as easy as possible. The key in mixing is to make sure that all the ingredients are well distributed.
Piping is defined as an ornamentation on pastry edges and seams. This is usually done with icing to make a cake look more beautiful. In our case, we need to pipe the mixture so that a long thin shape can be achieved. This is done by placing the mixture in a piping bag with tip and pressing the bag over a wax paper lined baking tray until the desired shape is formed. As for the tip, I use the standard number 12 round tip.
The last process involved to complete our treat is baking. When baking Lengua de Gato, always remember to preheat the oven for 10 minutes before starting to bake. Since these are thin cookies, it could burn easily. Remember to stick to the given temperature, but check the color of the cookie once in a while. Sometimes, you’ll need to adjust the time depending on the oven that you are using.
Try this Lengua de Gato Recipe and let me know what you think.
Happy Holidays!!!
Watch How to Make It
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Lengua de Gato
Ingredients
- 1 cup all-purpose flour sifted
- 1/2 cup caster sugar
- 2 egg whites
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/2 teaspoon vanilla extract
Equipment
- 1 Electric hand mixer Used to cream the butter and beat the batter to a smooth consistency.
- 1 Piping bag with round tip Used to pipe the batter into uniform strips on the baking tray.
- 1 Baking tray Line with wax paper or parchment paper to prevent sticking.
- 1 Wire rack Allows the cookies to cool evenly after baking.
Instructions
- Preheat your oven to 375°F.
- In a mixing bowl, cream the butter using an electric mixer. Gradually add the sugar and continue mixing for about 2 minutes.1/2 cup butter, 1/2 cup caster sugar
- Add the egg whites little by little while mixing. Continue to beat for 3 to 4 minutes until the mixture becomes smooth and well blended.2 egg whites
- Add the salt and vanilla extract. Mix well.1/4 teaspoon salt, 1/2 teaspoon vanilla extract
- Gradually add the sifted flour while mixing. Continue to mix for 2 to 3 minutes, or until the batter is fully incorporated.1 cup all-purpose flour
- Transfer the mixture to a piping bag fitted with a round tip.
- Pipe the batter onto a baking tray lined with wax paper or parchment paper, forming each piece into strips about 2½ to 3 inches long.
- Bake for 9 to 10 minutes, or until the edges turn lightly golden.
- Remove from the oven and let the cookies cool completely on a wire rack.
- Arrange in a serving container or transfer to an airtight container for storage.
Tyara says
Hi there!
Tried your recipe and it was soo good! Had a taste of home with everybite.
However, i tried to double each ingredient for more cookies And it does not the same. It is more crunchier and the softness melt-in-your mouth is gone. Should i lessen the flour by 1/2 cup?
Barby says
Hi there! I’m actually from Chicago as well, and happy to find out that you and the Mrs hail from the same area. I was wondering if using more butter in the recipe will yield thinner, finer cookies? I’ve been dreaming of those flat discs back in Manila that we would get as Christmas presents and try not to finish in one sitting. Thank you!
Vanjo Merano says
Barby, nice to know that you are nearby. Do you know what they call that “flat disk” treat? I do not recommend the addition of more butter because it will change the ratio between ingredients. I cannot guarantee the result.
Barby says
Thanks for the feedback about the butter, I appreciate it!
It’s also called lengua de gato, but seems to look much thinner, sometimes taking a rounder shape. I recall cylindrical plastic containers with stacks of very thin lengua de gato one on top of the other. The closest thing I can find online would be from here: heart-2-heart-online.com/2007/11/20/tillies-lenguas-de-gato/. I wonder if spreading them thinly with a spatula on the cookie sheet might do the trick.
Vanjo Merano says
I see what you meant. You are right, you can use a spatula to make it thinner. However, try to lessen the oven temp and baking time to prevent it from getting burnt or over baked.
Barby says
I’ll do that! Thank you again for the advice! I’ll keep you posted on how it turns out. Maligayang Pasko to you and Dey!
Sherilyn says
Hi, Can you approximate how many cookies can be made by this recipe? I understand you said it’s about for 4 persons but wondering how many pieces per person that would be. Thanks.
cristy says
Is it ok to use the eggs from the ref or it should be at room temp?the egg white i mean
Marianne scott says
I made this lengua de gato today it’s delicious and my kids love ’em. Thank you for this yummy recipe. God bless..:)
Vanjo Merano says
Glad you like it, Marianne. Thank you for your feedback.
Vanjo Merano says
The count varies depending on how you pipe out the mixture. This should be good for 4 persons.
emmarie says
looking for some merienda “pambaon” for my husband on you tube then I found this recipe…. I super super like this, whenever I’m in Baguio I always have to buy lots (and I mean LOTSS) of it and now having found this site I can now make my very own lengua de gato…. I did tried it today too, and it tastes ohhh sooo goodddd…. Thanks Vanjo… more power and God Bless
Vanjo Merano says
You’re welcome, emmarie.
ABBA says
hi just want to ask how can i make it taste more milky and thinner? i wanted to add evap milk but i dont have any idea how it will affect the consistency of the lengua de gato.
Marichu says
i tried and its delicious! My 14 month old son likes it very much!
Khristine says
Can I use hand mixer? Thanks and merry Christmas …
Saki says
great xmas gift idea! btw, where did you buy your window pastry box?
Panlasang Pinoy says
Saki, got that from jo-ann
Careen says
Watching this video has convinced me to get a kitchenaid mixer. I have always wanted one. By the way, thanks for all your recipes. Your food blog is definitely the best on the web.
Panlasang Pinoy says
Stephen, it is different from confectioner’s sugar. Superfine sugar is also called caster sugar.
Michelle says
Can I just use regular refined white sugar? or even brown sugar?
cookinchitown says
ok. refined white sugar might have bigger crystals, so unless u want a crystallized sugar on your cookie…why not
brown sugar will lend yung molasses flavor. so i dont think u can, but some people do that. its your choice.
confectioners sugar is powdered sugar with cornstarch. i dont think u can really substitute that with super fine sugar.
autumnstars says
request for pacencia recipe please:)
tetchie says
what is the oven temperature?
Grace Westmacott says
Tetchie,
Hi nasa itaas ng recipe yung temp 375 degrees farenheit. Thanks.