Lenguas, also known as soletas, are a Guatemalan sweet bread, elongated and flat, light and slightly crisp, similar to a fine sponge biscuit.
It’s a simple, versatile bread, widely eaten at breakfast or as a snack, either on its own or alongside coffee or hot chocolate.
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Guatemalan Lenguas (Soletas) Bread
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 pieces
- Category: Baked goods
- Cuisine: Guatemalan
Ingredients
- 4 of eggs
- 1 cup of sugar
- 1 cup of flour
- 1 teaspoon of vanilla extract
- 1 pinch of salt
- to taste of extra sugar, for dusting (optional)
Instructions
- Beat the eggs, beat the eggs with the sugar until the mixture is foamy and has doubled in volume.
- Add the vanilla, add the vanilla extract and mix.
- Fold in the flour, sift the flour and salt, and fold them in gently to avoid deflating the mixture.
- Shape the lenguas, pipe the mixture with a pastry bag into elongated, flat strips on a greased baking sheet.
- Dust, dust with extra sugar, if desired.
- Bake, bake in a preheated 180°C (350°F) oven for 10 to 12 minutes, until lightly golden at the edges.
- Cool, let cool on a rack before serving.
Tips for getting it right
- Beating the eggs and sugar well is key to achieving this bread’s characteristic light texture.
- Folding in the flour gently keeps the mixture from deflating and turning out dense.
- Lenguas bake quickly, so it’s best to watch them closely to avoid over-browning.
- They keep well in an airtight container for several days.
Traditional variations
- It’s a simple, very versatile bread, found in most Guatemalan bakeries.
- Some versions add lemon or orange zest for extra aroma.
How to serve
Lenguas are served on their own or with coffee or hot chocolate.
They’re a light bread very popular at breakfast and as a snack in Guatemala.
Recommended sides
- Coffee
- Guatemalan chocolate
Did you know?
Lenguas (tongues) or soletas owe their name to their elongated, flat shape, resembling a tongue.
They’re a bread similar in origin to a sponge cake, with a lighter texture and crisp edges.
Frequently Asked Questions
They're a Guatemalan sweet bread, elongated and flat, light and slightly crisp, similar to a fine sponge biscuit.
They owe their name to their elongated, flat shape, which resembles a tongue.
They're served on their own or with coffee or hot chocolate, at breakfast or as a snack.
They keep well in an airtight container, maintaining their texture for several days.
