Ginger Sheets
Crispy ginger-flavored tuiles with a distinctive shape, ideal for serving with ice cream or creamy desserts.
Ingredients
butter
15 g
powdered sugar
15 g
sugarcane syrup
30 g
flour
20 g
ginger powder
1/2 tsp
salt
a pinch
Instructions
1
Step 1
Spread melted butter on two baking sheets, chill until hardened, spread butter again and chill. Preheat oven to 200°C. Cut a 5 cm diameter round hole in the center of a plastic sheet as a template.
2
Step 2
Heat butter, powdered sugar, and sugarcane syrup in a pan over low heat, stirring constantly until butter melts. Remove from heat and let cool slightly. Sift flour, ginger powder, and salt (sift twice) into the butter mixture and stir to combine.
3
Step 3
Using the plastic template, shape the cookies on the baking sheets as described in the 'Chef's Tips' (page 62).
4
Step 4
Bake for 6 to 7 minutes until golden. Immediately remove the shaped cookies from the baking sheet while hot; they can be placed on a cylinder or rolled around a wooden spoon handle. Cool on a wire rack. Repeat with remaining batter; if the batter becomes too cool to handle, warm slightly. Seal immediately after cooling to prevent moisture.
