Like lace made out of crystal, these ephemeral cookies give eaters the pleasure of breaking something that seems too delicate to touch

If you have never tasted or made tuile cookies like this, you had better add them to your list, or better yet – make them right now. There are very few ingredients and the technique is simple. Stop! I know what you’re thinking… but you can put that stick of butter back in the fridge and sit back down. Read on for at least 15 seconds more. The witch within cackles and warns in nasal tones…  “pay attention to 3 very important details, or your lacy crystal will be nothing but an extra-chewy-stick-to-your-teeth patch of gobbely goo.”

1. You must leave plenty of space between each cookie on the baking sheet. Don’t put more than 5 or 6 tuiles on one sheet. Even though they are pre-flattened, they will expand.

2. They have got to be as flat as you can possibly make them… as thick as the grains of sugar that you will see in the dough. The only way I could do it correctly was the old-fashioned way: flattening into a large circle with the back of a spoon. It will seem bizarre. The dough is sticky. The rounds look imperfect and not at all like the end result. When you put them in the oven, your fingers will probably be crossed, and you may be thinking about never consulting the Sour Plum again. Just stay calm.

3. Respect the cooking time! Watch them, and when they are nicely golden, but not too much and not too little, that’s when you take them out.

Now, have at it!

recipe for orange tuile cookies

1 organic orange
zest of 1 lemon
120 g sugar
95 g butter
70 g flour

Zest the orange and press the juice.

Melt the butter.

Using your clean fingers, rub the orange and lemon zests into the sugar until the sugar has picked up the scent of orange.

Add two tbsp of orange juice, the melted butter, and the sifted flour. Mix well and refrigerate the dough for at least 1 hour.

Preheat the oven to 325°F or 150°C.

Place a tsp of dough on a nonstick cookie sheet (or on waxed paper) and flatten it to about 7cm diameter using the back of a spoon as described above. Leave plenty of space in between each cookie.

Bake for 10 – 12 minutes, or until lightly golden.

Allow to cool for about 30 seconds, then quickly transfer each cookie to the side of a rolling-pin to give them a curve. They will cool and harden within a minute or less. Store in an airtight cookie tin or jar. They will save this way for a few days, but with time they will absorb humidity and disintegrate. So eat them up before they are gone!

This recipe makes about 60 cookies. So if you think you won’t have enough dough for 60, your tuiles are too thick.


One comment

  1. Awesome recipe.
    I always wondered how these are made.

    Thank you for the information, I will use it soon.
    Itai Matos (TFIM)

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