Oatmeal cinnamon tuiles

Yield: 1 servings

Measure Ingredient
2 tablespoons Unsalted butter; softened
¼ cup Sugar
¼ teaspoon Vanilla
¼ teaspoon Cinnamon
¼ teaspoon Salt
1 large Egg white
2 tablespoons All-purpose flour
¼ cup Old-fashioned rolled oats

Preheat the oven to 425F. and butter generously 2 large baking sheets.

In a small bowl cream together with a wooden spoon butter, sugar, vanilla, cinnamon, and salt. Add egg white and whisk until smooth. Stir in flour and stir in oats thoroughly. Drop batter by rounded teaspoons 4 inches apart onto prepared baking sheets. With the back of the spoon spread batter into 2½-inch rounds and bake, 1 sheet at a time, in middle of oven 4 to 6 minutes, or until edges turn golden. Immediately transfer tuiles with a metal spatula to a rolling pin and cool in curved shapes. Tuiles may be made 1 day ahead and kept in an airtight container.

Makes about 12 tuiles.

Gourmet May 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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