Viral Cat's Tongue Cookies Recipe - Crispy Malaysian Butter Biscuits
Viral Cat's Tongue Cookies: Crispy Malaysian Butter Biscuits
These viral Cat's Tongue Cookies (Biskut Lidah Kucing) are taking Malaysian social media by storm with their delicate crisp texture and rich butter flavor. Named for their distinctive long, thin shape resembling a cat's tongue, these melt-in-your-mouth biscuits require just 7 simple ingredients and bake in 20 minutes.
Perfect for Chinese New Year, Raya celebrations, or everyday teatime, these cookies stay crispy for weeks when stored properly. The secret lies in the perfect balance of cornflour and wheat flour, plus the special creaming technique we'll show you. Even beginner bakers can achieve professional results with this foolproof recipe!
Viral Cat's Tongue Cookies Recipe
Ingredients
- 250g butter (salted, room temperature)
- 160g caster sugar
- 200g wheat flour
- 50g cornflour
- 3 egg whites (grade A)
- ¼ tsp emplex (dough conditioner)
- 1 tsp vanilla essence
- Food coloring (optional)
Note: For best results, use high-quality butter like Golden Churn. Emplex helps create extra crisp texture but can be omitted if unavailable.
Equipment
- Electric mixer
- Piping bag with round tip (5mm)
- Baking trays
- Baking paper
- Sieve
- Mixing bowls
Tip: Read reviews of the best mixers for cookie making if you need to upgrade your baking tools.
Step-by-Step Instructions
1. Sift Dry Ingredients
Sift together wheat flour, cornflour and emplex. This removes lumps and aerates the flour for lighter, crispier cookies. Set aside.
2. Cream Butter & Sugar
Using an electric mixer, beat butter and sugar until pale and fluffy (about 5 minutes). Scrape down sides occasionally. The mixture should lighten in color significantly.
3. Add Egg Whites
Add egg whites one tablespoon at a time, beating well after each addition. This prevents curdling. Mix in vanilla essence.
4. Incorporate Dry Ingredients
Gradually fold in sifted flour mixture using a spatula. Mix just until combined - overmixing develops gluten and makes cookies tough.
5. Color & Pipe
Divide dough if using colors. Transfer to piping bag with 5mm round tip. Pipe 5cm strips onto lined baking trays, spacing 2cm apart as they spread.
6. Bake
Bake at 150°C for 20 minutes until edges turn golden. Rotate trays halfway for even baking. Cookies will crisp up as they cool.
7. Cool & Store
Let cool completely on wire racks before storing in airtight containers. Properly stored, they stay crispy for 2-3 weeks.
Pro Tips for Perfect Cookies
Butter Temperature
Butter should be soft but cool - about 18-21°C. Too warm and cookies will spread too much; too cold won't cream properly.
Piping Technique
Hold piping bag at 45° angle about 1cm above tray. Squeeze steadily while lifting slightly to create tapered ends.
Baking Secrets
For extra crispness, leave baked cookies in turned-off oven for 10 minutes with door slightly ajar to dry out further.
Frequently Asked Questions
Can I use margarine instead of butter?
We don't recommend it - butter gives superior flavor and texture. Margarine may make cookies greasy and less crisp.
Why are my cookies too soft?
Likely underbaked or humidity exposure. Ensure proper baking time and cool completely before storing in airtight container.
Can I make these without piping?
Yes! Drop teaspoonfuls onto tray and flatten slightly with wet fingers, though shape won't be as elegant.
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