The Connecticut Clay Artists
Oak Leaf Tuiles (Cookies)← previous
next →Dessert by Sarah Bernhardt
Oak Leaf Tuiles (Cookies)
- 1 cup all-purpose flour
- 3 tbsp Dutch cocoa powder
- 1/4 lb (one stick) unsalted butter, room temperature
- 2/3 cup confectioner's sugar
- 4 large egg whites
- Trace an oak leaf onto a large, flexible plastic lid, (i.e., coffee can lid) and cut out stencil silhouette.
- Heat oven to 400°. Sift 1/3 cup plus one tbsp flour with cocoa; set aside.
- In bowl of electric mixer with paddle attachment, beat butter and sugar until fluffy, about 5 minutes. Beat in egg whites, one at a time.
- Transfer half the batter (2/3 cup) to medium bowl. Fold in flour-and-cocoa mixture until well combined, and set aside.
- Fold remaining flour into remaining batter until well combined
- Place Silpat baking mat on top of a baking sheet and place stencil on mat. Using offset spatula spread a thin layer of white batter over stencil. Gently remove stencil. Repeat, making more leaves, spacing evenly.
- Transfer 1/4 cup chocolate batter into a pastry bag and pipe chocolate veins onto white leaves. Repeat as necessary to make more cookies
- Bake until golden around edges, about 4 minutes. Using spatula, drape leaves over a rolling pin to cool.
Estimated prep time: 1 hourYield: 40-50 cookies