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!!!
Ingredients:
1 cup all-purpose flour, sifted
1/2 cup superfine white sugar
Whites from 2 eggs
1/4 teaspoon salt
1/2 cup butter, softened
1/2 teaspoon vanilla extract
Cooking procedure:
1. Preheat oven to 375 degrees Fahrenheit.
2. Cream the butter using an electric mixer then gradually add the sugar. Continue mixing for another 2 minutes.
3. Stir-in the egg whites gradually and mix for about 3 to 4 minutes more.
4. Add salt and vanilla extract.
5. Gradually stir-in the flour. Continue to mix for about 2 to 3 minutes more or until the mixture is well incorporated.
6. Get a piping bag and install a round tip. Place the mixture in the piping bag.
7. On a baking tray lined with wax or parchment paper, begin piping the mixture. Each piece should be about 2.5 to 3 inches in length.
8. Bake for 9 to 10 minutes.
9. Remove from the oven and place in a cookie rack until the temperature cools down.
10. Place in a container and serve.
11. Share and enjoy!
Watch the cooking video:
tetchie says
December 11, 2010 at 11:54 pmwhat is the oven temperature?
Grace Westmacott says
December 12, 2010 at 7:00 pmTetchie,
Hi nasa itaas ng recipe yung temp 375 degrees farenheit. Thanks.
Panlasang Pinoy says
December 12, 2010 at 6:37 pmStephen, it is different from confectioner’s sugar. Superfine sugar is also called caster sugar.
Michelle says
December 14, 2010 at 7:20 amCan I just use regular refined white sugar? or even brown sugar?
cookinchitown says
March 6, 2011 at 12:18 pmok. 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
September 12, 2011 at 9:51 amrequest for pacencia recipe please:)
Careen says
December 13, 2010 at 3:17 pmWatching 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.
Saki says
December 14, 2010 at 2:56 pmgreat xmas gift idea! btw, where did you buy your window pastry box?
Panlasang Pinoy says
December 15, 2010 at 7:15 pmSaki, got that from jo-ann
Khristine says
December 20, 2010 at 7:29 amCan I use hand mixer? Thanks and merry Christmas …
Marichu says
January 10, 2011 at 3:53 ami tried and its delicious! My 14 month old son likes it very much!
ABBA says
March 13, 2011 at 7:33 amhi 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.
emmarie says
February 12, 2012 at 5:06 pmlooking 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
February 13, 2012 at 11:42 amYou’re welcome, emmarie.
Vanjo Merano says
December 8, 2013 at 1:23 pmThe count varies depending on how you pipe out the mixture. This should be good for 4 persons.
Marianne scott says
October 24, 2014 at 4:14 pmI 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
October 24, 2014 at 4:51 pmGlad you like it, Marianne. Thank you for your feedback.
cristy says
September 13, 2015 at 8:31 amIs it ok to use the eggs from the ref or it should be at room temp?the egg white i mean
Sherilyn says
September 20, 2015 at 1:20 amHi, 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.
Barby says
December 21, 2015 at 12:17 amHi 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
December 21, 2015 at 8:29 pmBarby, 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
December 23, 2015 at 12:35 amThanks 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
December 23, 2015 at 11:59 amI 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
December 25, 2015 at 12:13 pmI’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!