Want a light little treat that’s easy to put together? Of course! How about trying these little translucent maple tuiles? They take just four ingredients, bake really fast, and look cool! We found this recipe in Baking: From my Home to Yours, by Dorie Greenspan; they looked so yummy that we just had to try making them ourselves.
A quick check on the Internet will tell you that tuile means tile in French, and it really refers to the shape of these cookies. Fortunately, if you don’t want to make them in the traditional shape, by placing over a rolling pin, no one here at Scratchin’ Central is going to stop you. But, at the very least, you’ll have to try shaping one of them.
Another thing we liked about these cookies is that long chilling time for the batter. If you plan, as we did, you can make up the batter in the morning, and let it chill. Assemble a dinner that needs to be baked in the afternoon, take the 20 minutes to bake the cookies, then pop in the dinner, eat, and you’ll have fresh cookies waiting for you after dinner. Or before.
Makes about 24 cookies
First, only use 100% real maple syrup. Period. Even though it is far more expensive, it is superior in every way to maple-flavored syrups. Second, when I see recipes that have things like 1/3 cup + a tablespoon of something, as in this one, that tells us that the recipe was converted from a different version. That different version might just be easier to deal with, if you can figure out what that original was. We did this with the Famous(ly Expensive) Wafer Cookies, and, now we’ve done it with this recipe. It was originally written by weight in grams. So simple: 50 grams brown sugar, 50 grams butter, 100 grams maple syrup, and 50 grams flour; that you can commit to memory.
Procedure in detail:
Measure ingredients: However you do it, place the soft butter, the brown sugar, and the maple syrup in a small bowl, and mix thoroughly. We found that a small whisk was up to the task. The original recipe suggested a stiff spatula, but, for us, at least, it wasn’t up to the task of mixing in the butter, so we used a whisk. Oh, and this is way too little batter to make it worth while to employ a power tool.
Blend in flour. Sprinkle the flour on top, and, using the spatula or a spoon, mix in the flour until it is just blended. It’ll look and have the consistency of a soft peanut butter. Well, pretty much.
Cover. Tear off a piece of plastic wrap and press it right down on the surface of your batter. You don’t want a skin to form (as with chocolate pudding). Place the bowl in the refrigerator.
Chill. Once covered and in the fridge, let it sit there for at least three hours. Or even overnight.
Roll dough. Take a small scoop of dough, and, rolling between your palms, form a ball about the size of a cherry. Place on an unbuttered baking sheet about 2 inches apart. These cookies spread.
Bake. Slide in the oven and bake for about 7 minutes, or until the cookies have spread, turned a nice golden color and have become honeycombed.
Shape. Okay, take a deep breath, and work fast. Use a wide metal spatula, and slide the front edge under the cookie. With a quick jerk, push the spatula under and place the cookie over a rolling pin to cool. Or a bottle. Or, if you need the room, both. Once cool, transfer to a rack. If you want to reuse the sheet, make sure that it’s clean and cool before reloading with dough. Also, if you don’t want the traditional shape, just transfer to a rack to cool.
We were quite disappointed in these cookies. Sure, they look cool, but they really don’t taste like much of anything. Plus, they were difficult to bake correctly, and everything got greasy from the butter oozing out. Our first batch ran together into one big tuile, didn’t shape very well, never really stiffened up, and kind of tasted like buttery flour paste. We suspected that they were a bit under-baked, so we left the second sheet in the oven a bit longer. These came off and could be shaped nicely, but the taste wasn’t really any better; they tasted kind of like buttery sugar and were too dark. Overall, we think these tuiles were a failure and probably won’t be making them again. Two stars.