Ginger Molasses Tuiles Ginger Molasses Tuiles

Author: Canadian Living

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



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


  • Iron 2.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 2.0
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Baking & Desserts

Ginger Molasses Tuiles