Bake only six of these lacy tile-shaped cookies (tuiles in France) at a time. This gives enough time for shaping over a waiting rolling pin or bottle while they are still pliable.
- Portion size 40 servings
- Credits : Canadian Living Magazine: March 2006
Ingredients
Method
Line rimless baking sheet with non-stick baking mat or parchment paper; set aside.
In bowl, whisk together flour, ginger and salt ; set aside. In small saucepan, heat together brown sugar, butter, molasses, honey and lemon juice over low heat, whisking, until melted and smooth; scrape over dry ingredients and whisk until smooth. (Make-ahead: Cover and refrigerate for up to 2 days.)
Drop six 1 tsp (5 mL) mounds of batter 3 inches (8 cm) apart on prepared pan; bake in centre of 350°F (180°C) oven until bubbly and lacy, about 7 minutes.
Let cool for about 30 seconds. Working quickly with spatula, drape cookies over rolling pin; let cool and transfer to rack. Repeat with remaining batter. (Make-ahead: Set aside for up to 12 hours.)
Nutritional facts Per cookie: about
- Sodium 40 mg
- Protein trace
- Calories 48.0
- Total fat 2 g
- Cholesterol 7 mg
- Total carbohydrate 7 g
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
