- 1 2/3 cups sugar
- 1 cup flour
- 1 tsp. finely grated orange zest
- 7/8 cup orange juice
- 14 T. melted butter, cooled slightly
- Whisk together sugar, flour and orange zest. Drizzle in orange juice and whisk until thoroughly combined. Drizzle in butter and whisk until smooth. (I use a stand mixer or a hand-held mixer to make this, but you could definitely whisk it by hand.)
- Refrigerate mixture for at least two hours.
- Preheat oven to 350°F. Line a sheet pan with a Silpat. Spoon tablespoon-sized dollops of batter onto prepared pan. (I only make about 4-5 at a time. This takes a little bit of practice, but the recipe yields more than enough batter to allow for mess-ups. You will ultimately develop your own system) With the back of a wet spoon, gently smooth out the dollops of batter. Bake until golden brown, about 10-15 minutes. Remove from oven and let sit on silpat until slightly hardened but still pliable, about 1-2 minutes. With a narrow spatula, remove tuile from silpat and place in custard cup or ramekin. Let sit in mold until completely hardened, 3-4 minutes longer, then transfer to a cooling rack. Store in an air-tight container until ready to serve. When ready to serve, place tuile on plate, place one scoop of ice cream in tuile and serve. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookie
- Method: Oven
- Cuisine: American
Keywords: tuile, cookie, orange