This recipe is another one from the book “Small Batch Baking”, by Debby Maugans Nakos. I’m happy to report that these are excellent! The scaled down recipe for these terribly delicious French roofing tiles (tuiles) tastes every bit as good as a full batch and definitely better than the ones you might be served alongside a bowl of ice cream at a restaurant. Tuiles are fancy enough to be used as garnish, but tasty enough to stand alone.
The original recipe says to cook 4-5 minutes. It’s easy to overcook tuiles, so you do have to be careful. However, mine weren’t ready to come out of the oven until after 6-8 minutes in the oven — so watch your first batch carefully.
Another great addition to these cookies is a packet of finely crushed granola bars. Add whatever flavor granola bar you like to change the flavor of the cookies.
1 tablespoon melted, unsalted butter
2 tablespoons brown sugar, firmly packed
1/8 teaspoons each, salt, nutmeg, cinnamon
1 tablespoon lightly beaten egg white
1/8 teaspoon almond extract
1 tablespoons cake flour
2 tablespoons old fashioned rolled oats
1 packet (2 bars) any flavor granola bars (optional)
Place a rack in center of oven. Preheat to 425 degrees F.
Line a baking sheet with parchment or Silpat. Have ready a rolling pin and spatula.
In a small mixing bowl, stir together melted butter, sugar, salt, nutmeg, and cinnamon. Stir in egg white and almond extract. Add flour and stir until smooth. Stir in oats. Stir in crushed granola, if using.
Spoon 4 even mounds onto prepared cookie sheet. Moisten fingers and spread rounds into 3 inch circles. Bake cookies until edges turn golden brown – 4-5 minutes (mine took 6-8 minutes).
Remove from oven. Slide rounds onto rolling pin and let cool on rolling pin. When you remove them, they will be shaped like lovely French roofing tiles, tuiles.
Makes 4 — with granola, makes about 6