Kue Lidah Kucing (Indonesian Cat Tongue Cookies)
Kue Lidah Kucing cookies are incredibly thin, airy, and crispy, these classic authentic Indonesian biscuit cookies are shaped like a cat's tongue and they are absolutely delicious with their light and crispy texture that literally melts in your mouth. Love, Love, Love Indonesian desserts!
Ingredients
Cake batter:
- 1 cup cake flour 110 grams
- 3 tablespoons cornstarch 22 grams
- 1/4 teaspoon baking powder 1 gram
- 1/2 cup salted butter 1 stick or 115 grams, room temperature
- 3/4 cup icing sugar 75 grams
- 1/2 teaspoon vanilla extract 2.5 grams
Meringue:
- 4 large egg whites room temperature 120 grams, separated from eggs
- 4 tablespoon icing sugar 32 grams
Chocolate Hazelnut Dip
- 1 cup toasted hazelnuts 140 grams
- 1 1/2 tablespoon icing sugar 12 grams
- 3/4 cup dark chocolate chips 120 grams
- 3/4 cups milk chocolate chips 120 grams
- 2 teaspoons oil 10 grams
Instructions
How To Make Kue Lidah Kucing Cookies?
- Preheat the oven to 160°C (320°F) and set the oven rack in the middle position. Line a baking pan with parchment paper.
- Combine the cake flour, cornstarch, and baking powder into a bowl a mix together using a whisk or spatula, and set aside.
- In another bowl, add the butter and 3/4 cup of icing and beat until the mixture is creamy and set aside.
- Meringue- Add the egg white and the 4 tablespoons icing sugar into a bowl and beat on high until the meringue reaches soft peaks. You can also use a planetary mixing machine with the whisk attachment.
- Once the meringue reached soft peaks, lower the mixer to medium speed and add 1/4 of the butter mixture and 1/4 of the flour mixture alternating them until both mixtures are used up and the batter is well combined.
- Piping The Batter - Prepare a piping bag with a 1/2 inch round tip.
- Pipe the batter in a straight line, about 2 inches in length onto the parchment separating each drop by 2 1/2 - 3 inches apart from each other.
- You can add your choice of sprinkles or sesame onto the top or leave it plain.
- Bake 8-10 minutes or until the sides are golden brown.
- Remove from the oven and allow them to cool for at least 10-15 minutes before transferring them onto a serving plate.
- Decorate with a drizzle of chocolate or enjoy them as is.
- Enjoy!
How To Make Chocolate Hazelnut Dip?
- If your toasting your hazelnuts then preheat the oven 350°F (175°C) and bake for 12-15 minutes, the skin will begin to peel when done.
- Remove the hazelnut skin by rubbing them with a towel.
- Add the toasted hazelnut into a food processor and pulse until paste-like consistency, similar to peanut butter. Keep inside the processor and set aside.
- Add both the chocolate chips into a microwave-safe bowl and melt in intervals of 20 seconds, stirring between each interval. Should take about 60 seconds or so to be fully melted.
- Combine the melted chocolate with the icing sugar and stir until incorporated.
- Add the chocolate mixture and oil to the processor with the pureed hazelnut and run the food processor on low speed until combined about 2-3 minutes.
- Transfer the chocolate dip into a bowl and enjoy with your Kue Lidah Kucing cookies.
- Keep stored, covered in a bowl or a mason jar at room temperature for up to 3 days, or refrigerate for up to 2 weeks.
Notes
Kue Lidah Kucing Coklat (Chocolate Cat Tongue Cookies)
You can easily adapt this homemade recipe to make Kue Lidah Kucing Coklat, Chocolate Cat Tongue Cookies, simply replace 2 teaspoons of the cake flour with two teaspoons of cocoa powder and follow the rest of the instructions.
