Orange-Scented Lace Tuiles

Step 1

Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.

Step 2

In a small pot over medium-low heat, combine the Redpath® Golden Yellow Sugar, butter, and dark honey. Stir until butter and sugar have melted; about 2 minutes. Turn off heat.

Step 3

In a small bowl, whisk together orange zest, flour, and salt. Add the vanilla extract. Pour the sugar mixture over the flour mixture and mix until well combined.

Step 4

Drop 4 heaping teaspoons of batter onto a baking sheet, spaced well apart. They will spread out as they bake.

Step 5

Bake for 6 to 8 minutes, or until batter is bubbling and deep golden brown in colour. Take out of oven and allow to cool slightly; about 30 seconds.

Step 6

Using a small offset spatula, gently lift the tuile off the parchment. Leave as is, or shape into “tubes” or “bowls”.

Step 7

With the lacy side facing outwards, quickly wrap the tuile around a handle of a clean wooden spoon or dowel. If it becomes too brittle to shape, place tuiles back into the oven for a few seconds to soften. Allow cookies to cool and set for about 1 minute on the mould before carefully slipping them off the handle and onto a wire rack. Repeat process with the remaining batter, using the second baking sheet. Alternate baking sheets when baking off the tuiles, as a hot or warm sheet will make the batter spread too much before it hits the oven.

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