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Oatmeal Cinnamon Tuiles

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  • 2 tb Unsalted butter; softened
  • 1/4 c Sugar
  • 1/4 ts Vanilla
  • 1/4 ts Cinnamon
  • 1/4 ts Salt
  • 1 lg Egg white
  • 2 tb All-purpose flour
  • 1/4 c Old-fashioned rolled oats


Preheat the oven to 425F. and butter generously 2 large baking sheets.
In a small bowl cream together with a wooden spoon butter, sugar, vanilla, cinnamon, and salt. Add egg white and whisk until smooth. Stir in flour and stir in oats thoroughly. Drop batter by rounded teaspoons 4 inches apart onto prepared baking sheets. With the back of the spoon spread batter into 2 1/2-inch rounds and bake, 1 sheet at a time, in middle of oven 4 to 6 minutes, or until edges turn golden. Immediately transfer tuiles with a metal spatula to a rolling pin and cool in curved shapes. Tuiles may be made 1 day ahead and kept in an airtight container.
Makes about 12 tuiles.
Gourmet May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.