Lengua de Gato
Lengua de Gato are classic Filipino butter cookies known for their thin, crisp texture and delicate golden edges. The batter is piped into slender strips and baked until just set, giving each piece a light crunch that melts on the tongue. These cookies are a staple at holiday gatherings and make an excellent homemade gift.
Servings: 36 pieces
Calories: 47kcal
Cost: $
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.
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
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.
Video
Notes
Superfine sugar – If superfine (caster) sugar is unavailable, pulse regular white sugar in a blender for about 30 seconds to achieve a finer texture. Coarse sugar will not cream as smoothly into the butter.
Piping consistency – The batter should hold its shape when piped but not be stiff. If it feels too thick to pipe cleanly, let it sit at room temperature for a few minutes before filling the piping bag.
Spacing – Leave at least 1 inch between each strip on the baking tray. The cookies spread slightly as they bake and need room to set without merging.
Storage – Once fully cooled, store in a sealed tin or airtight container at room temperature for up to 2 weeks. Avoid refrigerating, as moisture will soften the cookies and affect their crispness.
Scaling – This recipe doubles well. When scaling up, mix in batches to keep the batter smooth and avoid overworking the flour, which can make the cookies tough.
Nutrition
Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 79IU | Calcium: 1mg | Iron: 0.2mg