These buttery, crisp tuiles are made with tea and honey — the Earl Grey lends a sophisticated note of bergamot — and taste wonderful with an afternoon cuppa.
•If using loose tea, finely crush before measuring.
•Cookies keep in an airtight container at room temperature 1 week.
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 6 dozen (4-inch) cookies
Ingredients
Special Equipment
Preparation
Step 1
Draw desired shape of cookie on a Styrofoam plate, then cut out shape with X-Acto knife and discard shape. If desired, cut out additional shapes from same plate. Trim plate, leaving a 1-inch border around stencil(s). Make more stencils with more plates if desired.
Step 2
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with nonstick liner.
Step 3
Beat together butter, confectioners sugar, honey, and tea leaves in a large bowl with an electric mixer at medium speed until combined well. Add egg whites 1 at a time, beating well after each addition. Reduce speed to low, then mix in flour until just combined.
Step 4
Place stencil on liner and spread batter with spatula over stencil to completely cover opening. Carefully lift stencil from liner and stencil more cookies in same manner about 1 inch apart. Bake until edges are deep golden brown, 6 to 9 minutes. Cool cookies 1 minute on sheet, then transfer with spatula to a rack to cool completely. (To curl cookies, drape while hot over handles of wooden spoons or rolling pins to cool.) Stencil and bake more cookies with remaining batter.
