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
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.