This Ultimate Lengua de Gato Recipe Uses Butter Instead of ShorteningMarch 2, 2017
- Pamela CortezWords
Home bakers with empty pantries are often left with lingering questions, dubiously answered by Google. If I don’t have olive oil, will vegetable oil do? What about something to replace cream of tartar? I don’t have enough butter; will the recipe change if I use shortening instead? Substitutes might be handy in desperate times, but often, slight changes will alter things entirely, especially in the exact science of baking.
In this particular lengua de gato recipe, a classic, buttery paper-thin cookie that is eaten all over the Philippines, we did a little kitchen experiment to see which fat garnered the best results. In a quick pinch, shortening might do the trick, but it results in a fatter, more doughy product, that is infinitely less golden around the edges. Butter is truly necessary in achieving crisp, ultra-buttery cookies that have a beautiful brown ring, and shatter like thin ice. We partnered with Anchor, a butter which has an innate creaminess and distinct milky taste, to show you that there just isn’t a better ingredient for this particular recipe. See and taste the difference by trying this recipe now.
Lengua de Gato
Yield: 60 cookies
Time: 1 hour
- 115 g Anchor butter, softened in room temperature
- 150 g sugar, plus 2 tablespoons sugar
- 1pc egg white
- 1pc egg, whole
- 125 g all-purpose flour
- 1⁄4 tsp salt
- 1⁄4 tsp vanilla
- Sift the flour and salt together.
- In another bowl, cream the butter and the sugar together till homogenous.
- Slowly beat in the egg whites, the whole eggs and vanilla.
- Add the combined flour and salt and beat until smooth.
- Place mixture into a piping bag with plain tip. Pipe on to greased then floured baking sheet or a baking sheet lined with silicone paper or a silpat mat
- 325ºF / 165 C for 20-25min until edges are brown. Remove immediately from the baking sheet after baking cool at room temp.