Melt-in-the-mouth thin and laden with spice, these crispy tuiles are a delightful addition to any Christmas cookie assortment. What’s more, the batter is simple to make and they’re great fun to shape! Curved rounds are sinfully easy to pop in the mouth but you can make cones, tubes, twists, or spirals—get creative! Cardamom can be replaced with cinnamon, ground toasted fennel seeds, pumpkin spice, or any flavor combination of your choosing. Even better: They are gluten-free and vegan!
Makes 40 cookies
What You’ll Need:
5 tablespoons brown rice flour
2 tablespoons cornstarch
large pinch sea salt
2 tablespoons melted refined coconut oil
9 tablespoons maple syrup
1 teaspoon vanilla extract
1/2–1 1/2 teaspoons ground cardamom (to taste)
What to Do:
Preheat oven to 350°F. Line two large baking sheets with Silpats or grease and line with ungreased baking parchment taking care to smooth out any bubbles and make the parchment as flat as possible.
In a medium bowl, whisk all the ingredients together using the lowest amount of cardamom, taste and add more cardamom as appropriate. Let the batter sit for 15 minutes. Whisk the batter again and use a teaspoon measure to drop six rounds of batter onto each baking sheet, space them about two inches apart from each other and from the edge of the tray. Bake one sheet at a time for 10 minutes. Let cool until an offset spatula, fish slice or flat knife can be slid easily under each tuile without wrinkling it, but each tuile is still pliable (about 30 seconds to one minute).
Working quickly before the tuiles set, remove each one from the baking sheet with an offset spatula and wrap it around a rolling pin, thin bottle or other mold of choice until cool and hardened. If the tuiles cool for too long and start to crack as you shape them, return the baking sheet to the oven for a few seconds to soften them. Use the rest of the batter to make more tuiles in the same way.
If the tuiles are chewy instead of crisp once set, increase the baking time for the next batch.
*Recipe inspired by Natural Gourmet Institute’s Pecan Tuiles.