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Foodie Tuesday: Lavender Tuiles
February 10th, 2012 by Nancy

7-LavenderTuiles_400

I know, it’s not Tuesday, it’s Friday.  ‘Sorry ’bout that, I got busy.

As promised, here’s my favorite cookie from the Advent Cookie Calendar I wrote about last week.

Tuiles (’tweeluhs’, French for ’tile’) are thin, crisp wafer cookies.  Popular and versatile, this version is a complete sensory experience: delicate and curved like a roof tile, pale in the center and flecked with brown and green, then golden around the perimeter; scented like a garden in summer; crisp and crumbly at first bite and tenderly chewy  towards the center, with a heavenly, buttery, herbal flavor.

Thankfully, they are not only easy to create, they convert to gluten-free with ease.  Here’s the recipe:

Lavender Tuiles, as offered by Saveur.com

3/4 C sugar

1/4 t salt (Saveur specifies kosher; I used table salt)

4 egg whites, lightly beaten

1/4 C dried lavender (I used fresh, and about half that much, and straight out of the garden, and I chopped it finely. It worked well.)

4 T unsalted butter, melted

3 T flour (converted: I used a gluten-free flour mix, and added 1/4 t xanthan gum.)

Heat oven to 350 degrees.  In a large bowl whisk together sugar, salt and egg whites until smooth. Add lavender, butter and flour and mix until evenly combined.  If using GF flour, allow the batter to rest a few minutes to allow the xanthan gum to absorb some of the moisture and do its stretchy thing.

Drop tablespoonfuls of batter onto a silicon mat-lined baking sheet, and using the back of the spoon spread batter into very thin 4″ rounds.  Bake until golden brown at the edges, about 10 minutes.  Remove the pan from the oven, and using an offset spatula or butter knife, gently lift the hot cookies off the baking sheet and drape them over a rolling pin or other curved surface and allow them to cool there.

A few more tips of my own:

- I don’t have a silicone baking mat, so I used parchment paper which worked reasonably well – I had to peel the cookies off very carefully, but they didn’t disintegrate (which is noteworthy for GF cookies).

- It’s slow going, but I suggest cooking only one tray of cookies at a time unless you have an abundance of surfaces onto which you can drape cooling cookies. The upside to this batter is that without a leavening agent it will hold well for quite awhile.

- I hear tell you can also drape the cookies into muffin tins and create bowls that would be heavenly filled with custard, fruit, whipped cream, or other filling.

- They’re wonderful in a lunchbox!

Give them a try, and let me know how they turn out for you!


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