Discover the Secret of Crispy and Buttery Cat’s Tongue Cookies from Anchor and Chef Devina Hermawan to Brighten Up Lunar New Year 2024!


Lunar New Year is a time to gather with family and friends, share delicious food, and wish for a prosperous and healthy year ahead. Food plays a central role in this festive occasion, as it symbolizes hope, luck, peace, and happiness for the new year. Welcoming the auspicious Year of Wood Dragon, Anchor collaborates with Chef Devina Hermawan, culinary expert and Anchor Brand Ambassador, to present a tantalizing Cat's Tongue (Lidah Kucing) Cookies recipe.

I have been eating cat’s tongue cookies at every Lunar New Year celebration for as long as I can remember, and they always bring back fond memories of my family. I remember the distinct taste of butter and cheese that my mom used to make it. So, in a way, this newer version of the recipe is a tribute to my family and my way of introducing my roots to my children too. To achieve the crispiness and buttery flavour of cat’s tongue cookies, I always use butter and cheese from Anchor made from 100% natural grass-fed milk all year round. As a result, its dairy products are high quality and contain various beneficial vitamins. I hope you can recook this recipe at home and enjoy it with your loved ones. Happy Lunar New Year!

CHEF DEVINA HERMAWAN, culinary expert and Anchor Brand Ambassador 

Anchor is not only rich in flavour, but also packed with nutrients that make Lunar New Year dishes even more special. This is because Anchor products are made from pure grass-fed cow's milk, making it a natural source of vitamin A which is good for the body. Its beta-carotene content also provides a natural bright yellow colour without artificial colouring.

To make crispy and buttery Cat’s Tongue Cookies, you will need:



  • 75 gr Anchor Tinned Butter
  • 75 gr Anchor Unsalted Butter
  • 90 gr powdered sugar
  • 1 egg yolk
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 120 gr medium protein flour
  • 15 gr powdered milk
  • 1/2 tsp baking powder
  • 60 gr finely grated Anchor Cheddar Cheese
  • 50 gr egg white


How to make:

  1. Mix and stir Anchor Tinned Butter, Anchor Unsalted Butter, and powdered sugar evenly until fluffy and pale in colour.
  2. Add egg yolk, salt, and vanilla extract, then beat again.
  3. Gradually add flour, powdered milk, and baking powder while sifting. Add the grated Anchor Cheddar Cheese, then beat again.
  4. Fold in the beaten egg white until well combined.
  5. Transfer the batter into a piping bag and pipe onto a baking sheet lined with parchment paper.
  6. Bake in a preheated oven at 125°C for approximately 25 minutes.
  7. Cat’s Tongue Cookies are ready to serve.


The use of high-quality butter and cheese from Anchor ensures that the resulting cookies will have a melt-in-your-mouth sensation. Be sure to sift the dry ingredients to ensure a smooth mixture and use eggs at room temperature so the batter can rise perfectly. Then, bake the cookies at low temperature for an extended period to ensure even crispiness throughout. Once baked, immediately store them in an airtight container in a dry environment to prevent them from becoming soggy.

For more detailed tutorial videos, visit Chef Devina Hermawan's YouTube channel. You can also find more cooking inspiration on Instagram @anchor_indonesia. Happy cooking!