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Under 30 Minutes

Sugar Tuiles

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.

  • Prep:
  • Total Time:
  • Yield: Makes about 30 cookies (enough for 15 sandwiches)
Sugar Tuiles

Source: Martha Stewart Living, February 2011


  • 4 tablespoons unsalted butter
  • 1/4 cup sugar
  • 2 tablespoons honey
  • 1/4 cup all-purpose flour, sifted


  1. 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.

  2. 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.

  3. 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.

  4. Repeat with remaining batter.

Cook's Note

Cut-out tuiles can be stored in an airtight container for up to 3 days.

Reviews (1)

  • Valerie59 30 Aug, 2011

    I wish Martha had included a video with this one. Everything went well until I went to cut the cookies out. The cookie cutter (which is a high quality one) would not go through the batter even if it was soft. I had to make 2 batches to come up with 20 cookies. They look like the photo and taste great but the cutting out was really an issue. Suggestions for next time???

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