Adam Liaw's lenguas de gato (cat's tongues)
These Filipino biscuits are unbelievably simple and incredibly moreish. You can't stop at just one. Or even at five. Just keep going. No judgment.
Ingredients
125g unsalted butter, softened
½ cup caster sugar
2 egg whites from large eggs, at room temperature
1 tsp vanilla extract
good pinch of flake salt, plus extra
1 cup plain flour
Method
1. Heat your oven to 160C fan-forced (180C conventional). Place the butter and sugar in the bowl of a stand mixer and mix at high speed for about 5 minutes, until pale and fluffy. Add the eggwhites and vanilla and mix for a further 5 minutes until completely combined. Reduce the speed of the mixer to very low and add the salt, then the flour, a third at a time until it is all combined. Transfer the mixture to a piping bag with a 1cm-round nozzle.
2. Pipe 8cm lines onto a lined baking tray, leaving about 5cm between each line to allow the biscuits to spread. Sprinkle a tiny pinch more flake salt on top of the batter and bake for 12-15 minutes, until the biscuits start to brown around the edges. Allow to cool on the tray for 5 minutes until firm enough to transfer to a wire rack to cool completely. Serve with coffee.
Also try Adam Liaw's Filipino pork skewers
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
