Caramel Tuiles
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
My favorite thing about these caramel tuiles is how quickly they come together in just 45 minutes from start to finish. These delicate, crispy cookies have a gorgeous caramel drizzle that makes them look fancy enough for company, but honestly they're super simple to make. The best part? Eggs provide excellent protein and choline, which is great for brain health. Since you probably have most of these ingredients in your kitchen already, you won't need to spend much on a special trip to the store. Trust me, once you bite into one of these sweet, buttery treats, you'll understand why I keep coming back to this recipe again and again.
Ella x
Ingredients
- 200 gbutter
- 400 gsugar
- 2 eggeggs
- 250 gflour
- 5 gsalt
- 300 mlcaramel sauce
- 50 gconfectioner's sugar
- 50 mlmilk
Detail level
Instructions
- 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
In a large bowl, cream the butter and sugar until light and fluffy.
Tip: Use an electric mixer for best results.
- 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
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
Bake for 10-12 minutes, or until the edges are lightly golden.
Tip: Don't overbake, as the cookies will be crispy.
- 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
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
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
Sandwich with another cookie, pressing gently to adhere.
Tip: Serve immediately, or store in an airtight container for up to 2 days.
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