Tested till perfect Ginger Molasses Tuiles

Ginger Molasses Tuiles

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2006

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 40


  • 2/3 cup 2/3cupall-purpose flour
  • 2 tsp 2tspground ginger
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cuppacked brown sugar
  • 1/2 cup 1/2cupbutter
  • 1/3 cup 1/3cupcooking molasses
  • 1 tbsp 1tbspliquid honey
  • 1 tbsp 1tbsplemon juice
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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 Information Per cookie: about

cal 48 pro 0 total fat 2g sat.fat 1g
carb 7g fibre 0g chol 7mg sodium 40mg

% RDI:

calcium 1 iron 2 vit A 2 folate 1
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