{melt-in-your-mouth} Crispy Almond and Cheese Tuiles

20141210-193002-70202197.jpg My little cousin looooves this. It was his fifth birthday last week and i made this for him and he ate a whole jar by himself! A whole BIG jar that is.
I mean, this crispy thin cookies is like crack. It’s crispy but it has this melt-in-your-mouth effect when you bite into it.
This recipe was one of the first entry on my recipe book

20141213-200910-72550768.jpgThe blank space on the book was meant for a picture but i haven’t print any…

Well, let’s get to it, shall we?

20141215-132430-48270390.jpgPowdered sugar, corn starch, cake flour, vanilla essence, apple cider vinegar, egg whites and GOOD QUALITY butter.

The key ingredients in this cookies are the corn starch to create the melt-in-your-mouth taste and the GOOD QUALITY butter. It is important to use good quality butter because good quality butter usually have less water content and makes the after product taste and smell so buttery, which is what we want. I think it’s fine to spend a bit more money for the expensive butter because this recipe doesn’t require much butter (but it makes a whole lot of difference) anyway.

20141215-133053-48653937.jpg
*This photo is not mine, i took it from google*

I use this brand, H.J Wijsman & Zonen butter. It is a preserved dutch butter. This brand of butter got a very distinct taste and smell of butter that gives the cookies the buttery taste.
But if you can’t find this specific brand of butter, you can use other european butter. European butter has less water content which result in a more creamier and more buttery taste butter. Trust me, the use of your butter really makes all the difference.

20141215-135054-49854502.jpgSo, first thing first combine the sugar and butter.

20141217-120546-43546405.jpgCream the butter and sugar until pale and creamy. You could, of course, use your electric beater or stand mixer but i prefer on beating it with a wooden spoon.

20141217-120842-43722059.jpgAdd in the egg whites, apple cider vinegar and vanilla extract and mix them through.

20141217-121228-43948866.jpgLastly, sift in the corn starch and cake flour and fold it through.

20141217-121342-44022048.jpgThe batter should look like this. Pale and creamy.

20141217-121527-44127268.jpgPrepare the cheese and almonds.
You need to use a hard cheese such as edam, aged gouda or cheddar. For me, i used edam in this recipe.

20141217-125757-46677247.jpgShape the cookies in a baking sheet by dolloping a teaspoonful of the mixture then spread it as thin as you can, then sprinkle the top with almonds and grated cheese.

20141217-130043-46843202.jpgYou don’t really need to space them because they don’t spread.
Now it’s time to bake them!

20141217-130153-46913778.jpgStack’em, eat’em, store them in a really nice jar and give them as a christmas gift, do as you wish.
This cookies store for about 1 week in the jar until they loose their crispiness.

Makes about 3 dozen of approximately 7cm (3 inches) in diameter cookies
Ingredients:
• 50g (good quality) unsalted butter
• 90g powdered sugar
• 5 drops apple cider vinegar
• 1 teaspoon vanilla extract
• 2 egg whites
• 60g cake flour
• 30g corn starch

How to make:
1) Cream the butter and sugar until creamy and pale.
2) Add the egg whites, vinegar and vanilla and mix well.
3) Sift in the flour and cornstarch and fold them through.
4) Take about a tablespoon of batter, then form thin circles of cookies on a baking sheet.
5) Bake at 180°C or 350°F for 15minutes, then turn the oven down to 150°C or 300°F for another 5 minutes to brown evenly, keeping a close watch as it turns brown fast.
6) Once the tuiles has turned golden brown evenly, take them out of the oven. If you want to shape them into cigars or curves, do them while it’s still hot. Leave them to cool on a wire rack. Once cooled, put them in a nice jar or serve them immediately.

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