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.

Martha Stewart Living, February 2011


Recipe Summary

15 mins
25 mins
Makes about 30 cookies (enough for 15 sandwiches)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Meltbutter, sugar, and honey in asmall saucepan over mediumheat until bubbling. Removefrom heat, and whisk in flour.

  • Spread half the batter on anonstick-baking-mat-lined bakingsheet to create a thin layer(but not so thin that you can seethe baking mat). Bake untildark amber, about 9 1/2 minutes.

  • Remove from oven; carefullyremove baking mat from sheet,and transfer tuile to a coolsurface to harden. Let cool for1 minute. Cut out tuiles usinga 2-inch round cookie cutter,and transfer to a cool surface toharden. If tuile gets too hardbefore cutting, return to ovenfor about 30 seconds to soften,then continue cutting.

  • Repeat with remaining batter.

Cook's Notes

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


Reviews (1)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
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???