These delicate caramelized cookies are just substantial enough to sandwich cold, custardy creme brulee. Unlike classic tuiles, which are curved, these are flat and lacy, making them perfect for our Chocolate-Creme Brulee Ice Cream Sandwiches.
- Total Time:
- Yield: Makes about 30 cookies (enough for 15 sandwiches)
Source: Martha Stewart Living, February 2011
- 4 tablespoons unsalted butter
- 1/4 cup sugar
- 2 tablespoons honey
- 1/4 cup all-purpose flour, sifted
Preheat oven to 400 degrees. Melt butter, sugar, and honey in a small saucepan over medium heat until bubbling. Remove from heat, and whisk in flour.
Spread half the batter on a nonstick-baking-mat-lined baking sheet to create a thin layer (but not so thin that you can see the baking mat). Bake until dark amber, about 9 1/2 minutes.
Remove from oven; carefully remove baking mat from sheet, and transfer tuile to a cool surface to harden. Let cool for 1 minute. Cut out tuiles using a 2-inch round cookie cutter, and transfer to a cool surface to harden. If tuile gets too hard before cutting, return to oven for about 30 seconds to soften, then continue cutting.
Repeat with remaining batter.