Thursday, August 26, 2010
Cookie Recipe #236 - Chocolate Cinnamon Tuiles
This is the sole survivor of today's tragedy in the cookie baking saga. I didn't spray my baking sheet enough and the cookies hung on for dear life to the pan, eventually breaking free, but in chunks. The cinnamon and chocolate mixture tastes good even in bits and pieces.
Ingredients: 1 egg white, 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 3 tablespoons butter, melted, 1 tablespoon cocoa powder, 1/2 teaspoon ground cinnamon.
Instructions: Preheat the oven to 400 degrees. Grease two baking sheets (or line with parchment paper). Whisk the egg white in a clean, grease-free bowl until it forms soft peaks. Gradually whisk in the sugar to make a smooth, glossy mixture.
Sift the flour over the mixture and fold in evenly. Stir in the butter. Transfer about 3 tablespoons of the mixture to a small bowl and set aside.
In a separate small bowl, mix together the cocoa and ground cinnamon. Stir them into the larger quantity of mixture.
Leaving room for spreading, drop spoonfuls of the chocolate-flavored mixture on to the prepared baking sheets, then spread each gently with a spatula to make a neat round. Using a small spoon, carefully drizzle the reserved mixture over the rounds to create a marbled effect.
Bake for 4-6 minutes until just set. Using a palette knife or spatula, lift each cookie carefully and quickly drape it over a rolling pin, to give a curved shape as it hardens. (May be left flat, if desired).
Leave the tuiles to cool until set, then remove them gently and place on a wire rack to cool completely. Serve on the same day.
Makes about 12 tuiles.
"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd., London, 2010.