Indonesian cuisine boasts a delightful array of treats, and among them, the Kue Lidah Kucing—or Cat Tongue Cookie—holds a special place. These delicate, buttery cookies, named for their characteristic long and slender shape, are a beloved staple, especially during festive occasions like Tet. Their simple elegance belies a surprisingly addictive crunch, offering a delightful balance of sweetness and a subtle hint of vanilla. The melt-in-your-mouth texture and charming appearance make them perfect for sharing with family and friends, or simply enjoying with a cup of tea.
This recipe provides a simple yet foolproof method for creating these irresistible cookies at home. From preparing the dough to achieving that perfect golden-brown bake, we'll guide you through each step, ensuring your Cat Tongue Cookies turn out perfectly every time. Ready to embark on this culinary adventure? Let's dive into the step-by-step process!
Tools Needed
- Mixing bowl
- Egg beater (optional)
- Piping bag
- Baking sheet
- Oven
Ingredients
- All-purpose flour: 160g
- Powdered sugar: 100g
- Milk powder: 20g
- Vanilla extract: 5ml
- Egg whites: 3
- Butter (unsalted or salted): 160g
- Baking powder: 2-3g
Step-by-Step Instructions
Step 1. Prepare and Combine Ingredients
- In a bowl, cream together the powdered sugar and butter until light and fluffy. You can use an egg beater or do it by hand.
- Add the vanilla extract to the creamed butter mixture.
- Gradually add the egg whites, mixing well after each addition to prevent separation. Alternatively, add all at once and mix thoroughly.
- In a separate bowl, sift together the flour, milk powder, and baking powder.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Step 2. Shape and Bake the Cookies
- Transfer the batter to a piping bag.
- Pipe the batter onto a baking sheet, leaving about 2-3cm between each cookie. The size is up to you, but keep in mind they spread during baking.
- Bake in a preheated oven at 160°C (320°F) for 15-20 minutes, or until golden brown. Use top and bottom heat with a fan for even baking.
Step 3. Cool and Store
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
- Store the cooled cookies in an airtight container for up to 1-2 months.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For extra crispy cookies, use unsalted butter or peanut butter.
- You can add other flavorings like strawberry powder, green tea powder, or cocoa powder to the batter.
- Chilling the batter for 15-20 minutes before piping makes it easier to work with.
Nutrition
- N/A
FAQs
1. Can I substitute butter with margarine?
While butter provides the best flavor, you can substitute it with margarine, but the cookies might be slightly less flavorful and crispy.
2. How can I store leftover Cat Tongue Cookies?
Store them in an airtight container at room temperature for up to a week. They stay crispy best if not refrigerated.
3. What can I do if my cookies are burning too quickly?
Reduce your oven temperature by 25°F (14°C) and keep a closer eye on them. Baking sheets that are too close together can also cause uneven baking.
With their delicate texture and irresistible taste, these Crispy Cat Tongue Cookies are the perfect addition to your Tet celebrations or any special occasion. This easy recipe allows you to create a batch of these delightful treats with minimal effort, impressing family and friends alike. So gather your ingredients, follow the steps, and enjoy the delightful crunch of homemade Cat Tongue Cookies!