Crispy, chocolatey and sweet – these almost-cookies are highly addictive! The sweetness of the honey, the caramel notes of the baked tuiles and the bitterness of the chocolate are truly a match made in dessert heaven!
Makes 24 tuiles
- Butter – 45 grams
- Grain sugar – 45 grams
- Honey – 45 grams
- All Purpose Flour – 45 grams
- Vanilla extract – 1 tsp
- Salt – a good pinch
- Chocolate (60% cocoa solids) – 80 grams
- Chopped nuts, colored sugars, petals, dragees – as required (optional)
- Pre-heat oven to 170C.
- Cream together the butter, sugar, honey, vanilla and salt till well combined.
- Fold in the flour till homogeneous.
- Spread the batter as thinly as you can onto a silicon mat or parchment paper with an offset spatula into desired shape. If you’re a perfectionist like me, you can use a stencil to attain a perfect shape. Refrigerate the tuiles for at least 15 minutes, up to 30 minutes. This step is crucial, as it will ensure that they will not spread too much while in the oven, and will hold up their shape.
- Bake for 12 minutes until golden. Let cool before lifting off of the mat, as the cookies will still be soft when they are warm. At this point, they can also be shaped. They quickly crisp up as they harden.
- Now, you can stop at this stage – they are super delicious as they are! OR you can make a good thing better, by covering them up in melted dark chocolate. Melt chocolate on a double-boiler or in the microwave oven. Dip each tuile in chocolate with the help of two forks. Place them onto parchment paper. Sprinkles with chopped nuts, crushed dried petals, dragees, basically whatever holds your fancy.
- Let the chocolate harden before you eat or store them in an air tight container.