‘Cats‘ tongues‘

‘Cats‘ tongues‘

Lenguas de gato

By
From
My Abuelo's Mexican Feast
Makes
12

This is a very old recipe from my Spanish ancestors. The resulting lenguas de gato are delicate, sweet, light and crispy cookies, usually served with hot chocolate at merienda (snack) time.

Ingredients

Quantity Ingredient
120g unsalted butter, melted
1/2 teaspoon natural vanilla extract
55g caster sugar
60g icing sugar
120g plain flour
3 egg whites

Method

  1. Preheat the oven to 140°C and line a baking tray with baking paper.
  2. Combine the melted butter, vanilla and caster sugar and mix well until the sugar has dissolved. Add the icing sugar and mix until it has dissolved.
  3. Mix in the flour, 1 tablespoon at a time. Add the egg whites and mix until well combined.
  4. Set the mixture aside to rest for 1 hour.
  5. Place the mixture into a piping bag and pipe 2 cm lengths onto the lined baking tray.
  6. Bake in the oven for 6–8 minutes or until the edges of the lenguas are coloured. They will be very soft and fragile at this stage so allow them to cool before peeling them off the baking paper. The lenguas should be thin, crispy and glossy.
  7. These will keep for a few days when stored in an airtight container.

Variation:

  • When piping the mixture, form 5 cm rounds and bake as instructed. While the pastry is still hot, remove them from the paper, being careful not to break them, and drape them carefully over the back of a small glass or cup and allow to dry. The end result is an edible, delicious little ‘basket‘ that can be filled with crème anglaise and fresh berries or other available fruit.
Tags:
Mexican
Latin
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