Translucent Maple Tuiles Recipe
Source of Recipe
from Dorie Greenspans' Baking From My Home to Yours
List of Ingredients
1/2 stick unsalted butter, at room temperature
1/4 cup packed brown sugar
1/4 cup pure maple syrup
1/3 cup plus 1 tbsp all purpose flour, sifted
Beat butter, brown sugar and maple syrup together until light in color and texture. Gently stir in the flour, mixing until incorporated. Cover the bowl with plastic wrap and refrigerate at least 3 hours, or upto 1 week.
Preheat oven to 400 degrees and have 2 unlined baking sheets handy and a rolling pin or slender bottle. Remove dough from refrigerator, scoop small amounts and roll in the palm of your hand to balls the size of a cherry or a hazelnut (as you can see, this did not work out so well for me!). Place balls on cookie sheets and bake for about 7 minutes.
Remove from oven and let cool for about 30 seconds, then immediately use a thin metal spatula to carefully lift cookies. Place each cookie on a rolling pin and let sit for a few minutes, in order to achieve a curved shape, and then place on wire rack until completely cooled.
Recipe
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