A nice fluffy biscuit to serve are these honey tuiles. Nice with tea or as an addition with an ice cream as garnish (but that's for tomorrow). Crisp, brittle and light. Only most of the times I eat too much of them.
As a mold I used a cardboard where I cut out a circle (thereby the passer that I had saved from high school came in handy). I put the dough in it and leveled the dough with a spatula. Then bake the tuiles fast in the oven and when they come out (and are hot) you can bend the cookies in every way you like (nice when serving with ice cream).
Tuiles are easy to make and takes little time. Only loosening the cookie takes some practice. But when you get the touch of it that is relatively easy to accomplish.
- 30 gram butter room temperature
- 35 grams icing sugar
- 60 grams honey
- 40 grams flour
- pinch salt
- 1 teaspoon cinnamon freshly ground
- Preheat the oven to 220 degrees Celsius.
- Grease a baking plate and place it in the refrigerator.
- Mix the icing sugar with the butter until it is smooth. Add the honey and mix well.
- Mix the flour, salt and cinnamon and put the batter fifteen minutes in the refrigerator.
- Cut out a circle with a diameter of 5 cm from cardboard and place it on the baking plate.
- Apply a teaspoon of batter into the circle and spread it out with a pallet knife.
- Repeat making tuiles until the baking plate is full.
- Put the cookies 3 minutes in the oven until the tuiles are golden brown.
- Let it cool for a short period (a minute or so) before loosening with a spatula then place the cookies on a wire rack. (Work quickly because the tuiles hardens pretty fast and then they won't loos that good from the baking plate).