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Tuile is a French word for tiles, and when these paper-thin cookies are presented in rows, theyre meant to look like the curved tiles on rooftops. Learn how to make five variations with Martha, beginning with the basic tuile batter. She then demonstrates lacy nut cookies, brandy snap cups, the ubiquitous fortune cookie, and chocolate tuile ice cream cones.
Watch This Week’s Baking Tip
Martha uses a flexible cutting board and templates to form tuiles, then bakes them on a silpat.
This Week’s Recipe
Brandy Snap Cups
Make this brandy snap cups recipe from Martha Stewart on her PBS show called Martha Bakes.
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 5 tablespoons unsalted butter
- 1/3 cup sugar
- 1/4 cup Lyle’s Golden Syrup
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine flour and ginger with a whisk. Melt butter in a small saucepan over medium heat. Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.
- Using a 2/3-ounce ice cream scoop, drop three level scoops of batter onto prepared baking sheets, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.
- Remove from oven and let cookies cool just slightly until firm, about 2 minutes; place each cookie over an inverted drinking glass or wrap around the handle of a whisk, using your hands to press and gently shape. Let set 30 seconds. Transfer to a wire rack to cool. Repeat process with remaining batter. If cookies get too cool to shape, return them to oven for a few seconds until softened. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
Yield: 1 dozen
Additional recipes and video clips from the episode are available on MarthaStewart.com including: