Caramel Tuiles

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easy cookie removal.

2. 2

   In a large bowl, cream the butter and sugar until light and fluffy.

   Tip: Use an electric mixer for best results.

3. 3

   Beat in the eggs one at a time, then mix in the flour, salt, and confectioner's sugar.

   Tip: Don't overmix the dough.

4. 4

   Scoop the dough into balls, about 1 cm (0.5 in) in diameter. Place on the prepared baking sheet.

   Tip: Leave about 2 cm (1 in) between each cookie.

5. 5

   Bake for 10-12 minutes, or until the edges are lightly golden.

   Tip: Don't overbake, as the cookies will be crispy.

6. 6

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

   Tip: Let the cookies cool completely before filling.

7. 7

   To make the caramel filling, heat the caramel sauce and milk in a saucepan over low heat, stirring constantly.

   Tip: Don't boil the caramel.

8. 8

   Once the cookies are cool, spread a small amount of caramel filling on one half of each cookie.

   Tip: Use a piping bag or a knife for the best results.

9. 9

   Sandwich with another cookie, pressing gently to adhere.

   Tip: Serve immediately, or store in an airtight container for up to 2 days.