Honey tuiles, one of the lightest biscuits, are crunchy, brittle, and light. And you make them with only SIX ingredients. Delicious to eat with tea or to serve with a scoop of ice cream. And you may not like me sharing this recipe with you. Because I promise you this delicacy has one big disadvantage: you quickly eat way too much of them.
Only six ingredients and you have a delicious cookie: a honey tuile, or a lace cookie with honey. Everyone likes them and you make them super fast and easy. The difference between lace cookies and tuile is mainly in the shape. A lace cookie is flat and a tuile is formed in a semicircle or completely rolled up.
Cookies on Sundays!
I remember these cookies from when I was young. On Sunday my Grandma served them for coffee and she had these cookies in the house. Or speculaas (depending on the season). And at Easter, we would eat them with a scoop of ice cream. A dessert I could look forward to.
Unfortunately, these store-bought sweets are made with peanuts. So a no-go for me. And that's why I like to bake them myself. Then you can use the ingredients you like. And in this recipe, I used honey because it is so velvety soft. A delicious counterpart to the crunchy biscuit.
How do you loosen this cookie from the baking plate?
These cookies are easy to make and takes little time. Only loosening the tuile takes some practice. But when you get the touch of it that is relatively easy to accomplish.
Use a flat spatula and slide them underneath while they're still very hot. They will get loose quite easily and you can bend them in shape.
Eat these honey tuiles with your tea or use them as decoration with your ice cream coupe!
How to make a mold?
As a template I used a cardboard from which I cut out a circle of 2 inches (5 cm) (the compass I had kept from high school came in handy anyway 😉). You don't need the circle, but you do need the round cutout in your cardboard.
Place the mold on a baking tray and spread the dough evenly with a spatula. Bake the cookies briefly in the oven and when they are hot you can fold them into all shapes (a great idea if you want to eat them with an ice cream, for example).
How do you loosen them from your baking tray?
Tuiles are easy to make and take little time. Only loosening them from the baking tray takes some practice. But that is still easy to achieve in the end.
Use a palette knife and slide it under the cookie while they are still very hot. They then won't stick and form well.
If you place them flat now, you call this a lace cookie. If you decide to shape it into a half-moon or even roll it up, then you have a delicious classic tuile.
- Confectioner's sugar - Use confectioner's sugar to get a smooth batter. With normal sugar, you could get granules.
- Honey - Honey is available in different flavors. And with this you can give an extra flavor to your honey tuiles. Consider, for example, thyme or flower honey.
- Butter - Use butter in this recipe and don't replace it with margarine. The butter will give you the characteristic texture of the cookies (allowing you to see through in some places). Remove the butter from the refrigerator 30 minutes before baking.
Step 1 - Prepare the tuile batter
- Mix the butter with the confectioner's sugar in a small bowl at high speed for three minutes.
- Pour in the honey and mix for another minute.
- Add the flour, cinnamon, and salt.
- Mix until everything is just incorporated. Put the batter in the fridge for 15 minutes.
Step 2 - Fill the tile mold with the batter
- Grease your baking tray with melted butter and cut a 2 inches (5 cm) diameter circle out of cardboard. You can throw away the inside, you'll need the outside.
- Place the mold on the baking sheet (with or without a silicone mat) and take one teaspoon of the batter. Smear it with a pallet knife. It doesn't have to be super smooth, as long as it gives one coat that is about the same thickness.
Step 3 - Bake in the oven
- Bake the tuiles in the preheated oven at 430 °F (220 °C) for three minutes. Remove from the oven. Let the cookies rest for one minute.
- Grab your spatula and lift the tuile off the baking tray. You then have a straight lace cookie. If you want a half-moon shape, put it over a rolling pin. If you go for the cigar roll, turn the soft dough around the back of a wooden spoon. Make sure to work very quickly because it will harden out very fast.
Step 4 - Cool
Place the sweets on a wire rack and let them cool completely.
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- 2 tablespoons butter room temperature
- ⅓ cups confectioner's sugar
- ⅕ cups honey
- ⅛ teaspoon salt
- Preheat the oven to 430 °F / 220 °C.
- Grease a baking plate with butter and place it in the refrigerator.
- Cut out a circle with a diameter of 2 inches / 5 cm from cardboard and place the outside of the circle on the baking plate.
- Weigh of all the ingredients.
- Mix the icing sugar with the butter and mix for three minutes.
- Add the honey and mix for another minute.
- Mix the flour, salt, and cinnamon and put the batter for 15 minutes in the refrigerator.
- Apply a teaspoon of batter into the circle and spread it out with a flattened spatula.
- Repeat making tuiles until the baking plate is full.
- Put the cookies for 3 minutes in the oven until the tuiles are golden brown.
- Let the cookies cool briefly (a minute or so) and then loosen them with a spatula. If you keep them smooth, you can let the lace cookies cool down on a grid.For a half-moon form, fold them around a rolling pin and, when they have cooled slightly, remove them from the rolling pin and place them on a wire rack.For a roll, wrap the tuiles around the back of a wooden spatula. Let cool and remove from spatula and place on a wire rack to harden further.
Don't make the cookies too big. Maximum 1 ½ teaspoons of batter per tuile. Otherwise, they will become too thick. Leave at least 2 inches (5 cm) space between the cookies on the baking plate. 2 - Also tasty:
Sprinkle the tuiles with sesame seeds, ground almonds, or coconut. Partially dip the tuile in melted chocolate. Fill the rolled tuiles with whipped cream. Or serve the lace cookies with a scoop of ice cream. 3 - Storage - The cookies can be stored in an airtight container for 5 days. Let them cool down before putting them in a container. 4 - Nutritional facts - With this batter, you can make 20 wafer-thin cookies. But if your mold is bigger (or smaller) then that number will of course change. The indicated nutritional values are per biscuit (if you bake 20).