These delicate, lacy, crunchy cookies are the perfect garnish for plated desserts, ice creams or just to eat on their own.
Chef's notes
Options and Recipe Variations::
* Dip half a cookie into melted chocolate, or use a fork to drizzle chocolate over cookies. Allow chocolate to set.
* Make cookie tacos with the tuile: Fill with a cream and berries just before serving.
* Vary the cookies to make your own signature tuile.
To each 1/4 cup batter add one of the following:
* 2 tbsp toasted sesame seeds.
* 1/2 teaspoon Dutch cocoa powder and chopped cacao nibs.
* 2 tbsp chopped pumpkin seeds, pine nuts or other nuts.
* Pumpkin pie spice in place of the cinnamon and nutmeg for a winter holiday flavor..
* Replace the brown rice flour with fine cornmeal or sorghum or barley flour.
* Add citrus zest.
Steps
1
Preparing the Cookie Batter
Ingredients
1/4 cup oats (certified gluten-free), toasted and cooled
1/4 cup almonds, toasted and cooled
1/4 cup brown rice flour
1/4 tsp ground cinnamon
1/4 tsp baking powder
1/8 tsp grated nutmeg
pinch of fine sea salt
3 tbsp mild tasting extra virgin olive oil or neutral vegetable oil
1/4 cup maple syrup, Grade A dark or dark amber
1/4 cup brown rice syrup, warmed in jar before measuring
1 1/2 tsp pure vanilla extract
1/4 tsp almond extract
To start, position a rack in the middle of the oven and another rack above it. Preheat the oven to 325˚ F. (160°C). Line 2 baking sheets with parchment paper.
Grind the oats in a food processor, fitted with the metal blade, until fine. Add the almonds and process until the mixture resembles medium-fine meal. Pour into a medium-sized mixing bowl and add the rice flour, cinnamon, nutmeg, baking powder and salt. Stir to blend.
Place the oil into a small mixing bowl. Add the maple syrup, rice syrup, vanilla and almond extracts and whisk until well blended. Pour the wet ingredients into the dry ingredients and stir. The batter will resemble soft, chunky peanut butter.
Drop the batter by the teaspoonful onto the prepared baking sheets to make the size cookie you desire, spacing the cookies 2-3 inches apart. Use the back of the spoon to spread into an even round shape. These cookies spread a great deal when baking, so it is best to leave more space between them then you think you might need, especially if you are making them for the first time.
2
Baking & Shaping the Cookies
Transfer the cookies to the preheated oven and bake for 12 to 13 minutes, or until they are lightly browned. Remove the cookies from the oven and set the baking sheet on a wire rack for about 6 to 7 minutes or until the cookies have cooled completely. The cookies release easily from the paper when completely cool.
Note: For shaping tuiles, the cookies need to be shaped while they are still very warm. Shape cookies on a wooden dowel, rolling pin, bottle or on a small cup. They harden quickly so, if necessary, pop them in and out of a warm oven to keep them pliable.
Troubleshooting: If cookies have run into each other during baking, cut them apart as soon as they come out of the oven.
Store the cookies, airtight, for 2 days. They also freeze well.
Serve lace cookies with a variety of creamy desserts, such as a puddings or gels, to give a textural contrast.
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Hi Olga,
Rice syrup, as you learned in the Essential Vegan Desserts Course, has very particular properties. It is thick, needs to be heated to flowing before it is used and makes cookies 'hard'. That property, when used in combination with another liquid ingredient, in this recipe, maple syrup, makes these cookies beautifully, if not impossibly, thin and lacy and crisp. There is actually no good substitute for rice syrup. I am encoraging you to find it, online or in shops that sell Asian products. I checked the Q&A in Esential Vegan Desserts at the recipe to review answers to this question, posted by other students. (Don't forget to check the Q&A in the course at each assignment). You will not get the same result with anything other than the combination of rice and maple syrups but you can try a combination of sorghum or date syup and /or barley malt with the maple syrup. You'll want to do smaller tests, of course. These cookies are so delicious and quite unique, it's worth finding the syrup.
Happy cookie making!
Fran
Thank you for your answer and tip about Q&A! I have totally missed that section.
Very excited to try these cookies! Will keep searching for the syrup :)
Fran C • Rouxbe Staff •Hi Olga, Rice syrup, as you learned in the Essential Vegan Desserts Course, has very particular properties. It is thick, needs to be heated to flowing before it is used and makes cookies 'hard'. That property, when used in combination with another liquid ingredient, in this recipe, maple syrup, makes these cookies beautifully, if not impossibly, thin and lacy and crisp. There is actually no good substitute for rice syrup. I am encoraging you to find it, online or in shops that sell Asian products. I checked the Q&A in Esential Vegan Desserts at the recipe to review answers to this question, posted by other students. (Don't forget to check the Q&A in the course at each assignment). You will not get the same result with anything other than the combination of rice and maple syrups but you can try a combination of sorghum or date syup and /or barley malt with the maple syrup. You'll want to do smaller tests, of course. These cookies are so delicious and quite unique, it's worth finding the syrup. Happy cookie making! Fran