Sesame Tuile Cookies
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 46, total fat 2 G., saturated fats 1 G., proteins 0 G., carbohydrates 6 G., fiber 0 G., cholesterol 4 mg, sodium 25 mg, sugar 4 G.
Calories 46, total fat 2 G., saturated fats 1 G., proteins 0 G., carbohydrates 6 G., fiber 0 G., cholesterol 4 mg, sodium 25 mg, sugar 4 G.
Tuiles are thin, crisp cookies typically used to decorate desserts or salads. This recipe uses sesame seeds to create a delicate, airy texture. It's important to shape them into a wavy shape before they cool completely, as this will make them look especially elegant on your culinary creations.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups of sugar
- 1/4 cup sesame seeds + extra for sprinkling
- 3 tablespoons unsalted butter
- 1/4 tsp finely grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 1 tbsp cornstarch
- 1/4 teaspoon salt
- 1/3 cup premium flour
- 1 tsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat oven to 160°C (325°F) and line two baking sheets with parchment paper. Combine sugar and 2 tablespoons of sesame seeds in a food processor and pulse until finely chopped.
- Place the ground sesame seeds in a medium saucepan and add the butter, orange zest and juice, cornstarch, and salt. Cook, stirring occasionally, until the mixture comes to a boil and thickens slightly, about 3 minutes. Transfer to a large bowl; stir in the flour, vanilla extract, and the remaining 2 tablespoons of sesame seeds. Refrigerate until completely cooled and thickened, about 45 minutes.
- Drop the batter, 1 teaspoon at a time, onto the prepared baking sheets, spacing them 10 cm (4 inches) apart. Sprinkle lightly with sesame seeds. Bake, one baking sheet at a time, until golden brown, about 10 minutes.
- Let cool on the baking sheet until the cookies are slightly firm enough to lift with a spatula, 1-2 minutes, then carefully transfer to a wire rack. While still warm, fold the sides of each circle over with your fingers, then let cool completely. Repeat with the remaining dough (line the baking sheets with clean parchment paper between batches).
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