Prep 10 mins
Cook 14 mins
These are small, delicate little cookies which look like tiles, hence the name "tuiles". They take a little practice to get just right, but are really worth the effort. They are great with sorbets, glacees, fruit salads, or just on their own with tea. Prep time does NOT includes cool down time in fridge. I leave the cookie dough chilling overnight . I've described how to get the shape for the curly tile, but you can leave them flat, or drape over a glass for additional shapes. This is not a large amount of batter - you can always double or triple the amount.
- 1⁄2 cup confectioners' sugar (icing sugar)
- 1⁄4 cup all-purpose flour
- 1 tablespoon butter, melted
- 2 tablespoons lemon juice
- Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
- Refrigerate the batter for a few hours.
- When you are ready to bake the tuiles-.
- Preheat oven to 400*F.
- Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
- Repeat until sheet has 6 cookies on it.
- Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
- Remove from oven and let rest for just 1 minute.
- Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
- Repeat with second tray.
- Best to serve that day.
These are very nice, they do go well everytime:)
Very pretty cookies! I dipped the ends in chocolate and served them with stewed rhubarb compote. Yum. They were a bit too lemony (kind of sour) so next time I will cut down on the lemon or increase the sugar. Thank you for a simple, tasty recipe.