Treacle Tuiles
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These treacle tuiles are a wonderful treat I've been making for years now, and they're surprisingly simple to put together. The beauty of this recipe is that it comes together in just about an hour from start to finish, making them perfect for when you want something homemade without spending all day in the kitchen. Treacle is fantastic for baking because it adds such deep, complex flavor while also providing slow releasing energy thanks to its molasses content. What I love most is how economical these are to make with everyday pantry ingredients, yet they taste like something from a proper bakery.
Ella x
Ingredients
- 250 gall-purpose flour
- 125 gunsalted butter
- 150 gtreacle
- 100 ggranulated sugar
- 2eggs
- 6 gbaking powder
- 4 gsalt
- 1 mlalmond extract
- 50 gunsweetened condensed milk
- unsalted butter, for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a baking sheet with butter.
- 2
In a large mixing bowl, cream together the butter and treacle until light and fluffy.
Tip: Be careful not to burn the mixture.
- 3
Add the granulated sugar and beat until well combined.
- 4
Beat in the eggs one at a time, followed by the almond extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients to ensure they are well combined.
- 6
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- 7
Turn the dough out onto a lightly floured surface and knead until smooth.
Tip: Don't overwork the dough.
- 8
Roll out the dough to a thickness of about 3mm and cut into desired shapes.
Tip: Use a sharp knife or cookie cutter to get clean edges.
- 9
Place the tuiles on the prepared baking sheet, leaving about 1cm of space between each cookie.
Tip: Make sure they are not touching each other.
- 10
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Keep an eye on them to avoid overcooking.
- 11
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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