Tuesdays with Dorie: Translucent Maple TuilesDecember 7, 2010 at 10:14 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 16 Comments
I’ve had a busy last couple of weeks, with back-to-back sets of houseguests to entertain, take care of and clean up after. It was fun, but I’m glad to be back to my regular routine…and that includes getting my Tuesday TWD post up.
Luckily, this week’s pick, courtesy of Clivia of Bubie’s Little Baker, couldn’t be easier. The world’s simplest cookie dough, made of just maple syrup, brown sugar, butter and flour, gets a quick-mix by hand. After a brief rest in the fridge, and only seven minutes in the oven, Translucent Maple Tuiles are ready! Tuiles are crispy, buttery, lacy-thin cookies. The coolest thing about a tuile is that, while still warm from the oven, it’s pliable. If you don’t want to cool your tuiles flat on a rack, you can gently curve them around a rolling pin, or roll them more tightly, like cannoli tubes.
I followed Clivia’s suggestion to use a “shave” less butter than the recipe called for. They come out of the oven a little greasy, so I was glad I did. R and I enjoyed our maple tuiles with a little bowl of ice cream.
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That’s so random
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