These lacey cookies give just the right crunch to enhance a creamy dessert!
Orange Honey Tuiles
Lacey Orange Honey Tuiles
1/4 cup (84 g) honey
1/4 cup (55 g) unsalted butter
1/4 cup (48 g) granulated sugar
Zest from one large orange
1/4 cup (33 g) all-purpose flour
Preheat the oven to 325°F (163°C).
Combine the honey, butter, sugar, and orange zest in a small saucepan and melt over low heat for 2-3 minutes until everything is dissolved. Take off the heat and pour into a large measuring cup or something with a pour spout. Add the flour and stir to combine, making sure there are no lumps. Wait a few minutes for the mixture to thicken slightly.
On a Silpat lined baking sheet (you can use parchment paper in a pinch), pour 1-2 T of tuile batter onto the Silpat, keeping them 3” apart (they will spread!!) No need to even them out with a spoon; when you have 6 or 7 on the pan, just lift the baking sheet 4-6” from the counter and carefully drop it a few times. If bubbles appear, use a toothpick to pop. This method is an easy way to spread them to an even thickness.
Bake for 7-8 minutes until amber. Remove from the oven and let them cool on the baking sheet.
Once they come out of the oven, they’ll need 1-2 minutes to set, and then ACT QUICKLY. Lift the edge of the tuile with a spatula to lift it and roll it into a cigar shape. Caution: wait too long to do this part and they will break. If this happens, pop them back in the warm oven for a minute and they will soften up again.
Once cool, they will retain whatever shape you form them into. They are also fun to let harden as is and then break into shards to add to desserts.
Recipe adapted from Claudia Fleming.