Chile Lime Tuiles
Ingredients
- 1/2 cup sugar
- 5 tablespoons unsalted butter, cut into pieces
- 3 tablespoons light corn syrup ⓘ
- 1/3 cup all-purpose flour ⓘ
- 3/4 teaspoon ancho chile powder ⓘ
- 2 teaspoons finely grated fresh lime zest
- 1 tablespoon fresh lime juice ⓘ
- Special equipment: 4 (12-inch-long) wooden spoons or 12- by 1/2-inch wooden dowels; parchment paper ⓘ
Instructions
- Bring sugar, butter, and corn syrup to a boil in a 1-quart heavy saucepan over moderate heat, stirring, then boil 1 minute.
- Remove from heat and stir in remaining ingredients until smooth.
- Cool dough to room temperature.
- Preheat oven to 350F.
- Place wooden spoons parallel to each other 2 inches apart on a metal rack.
- Roll a level teaspoon of dough into a ball, then into a log.
- Arrange 3 logs about 3 inches apart on a parchment-lined baking sheet, then pinch and stretch each to form an 8- to 9-inch-long strip (about 1/8 inch wide).
- Bake in middle of oven until flat and golden, 7 to 9 minutes.
- While first sheet is baking, form remaining strips on more sheets of parchment.
- Slide parchment paper with baked cookies from sheet to a rack and cool cookies 30 seconds.
- Working quickly, slide a long thin metal spatula under each cookie and drape across spoon handles to form a wavy shape.
- (If cookies harden on paper before being draped, slide them back onto hot baking sheet for a moment to soften.)
- Bake and drape remaining cookies in same manner.
Nutrition & Diet Analysis (per serving)
369
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).