Pecan-Butterscotch Tuiles

Name: Pecan-Butterscotch Tuiles
Yield: makes about 12 cookies
Ingredients: 4 tablespoons (2 ounces/60 g) unsalted or salted butter; 1/4 cup (60 g) packed light brown sugar; 1/4 cup (60 ml) light corn syrup; 1/4 cup (30 g) pecans, toasted and very finely chopped; 6 tablespoons (60 g) all-purpose flour

December 9, 2011

This recipe is much easier to make than conventional tuiles because the batter isn’t as fussy and it doesn’t need to be painstakingly spread out on a baking sheet with a spatula. The heat of the oven takes care of the spreading, making sure that the cookies expand to the right dimensions as they bake. No, unfortunately, the oven can’t mix up the batter for you, but maybe in a few years kitchen technology will make that an option. The cookies can be coaxed into an endless variety of shapes warm out of the oven—they can be curled over a rolling pin for traditional tuiles, wrapped around the handle of a wooden spoon into cigar-like tubes, or molded over the bottom of an overturned teacup into nifty cookie cups for holding ice cream. You’ll have to do that part yourself, too, but then again, why let your oven have all the fun?

Recipe notes

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