Today was very strange: I had nothing planned to bake or cook! Unsurprisingly that didn’t last and I decided that after I’d spent the day gardening I’d bake us up something.

While wondering what to bake I noticed a new comment on my Hungarian Goulash recipe. All very flattering to be called a pro, but more interestingly while checking out the poster’s blog I noticed a recipe for Almond Lace Cookies that get shaped like tuiles. I’ve been meaning to try tuiles, and we love almond cookies, so this is what I’m baking today.

Translating the recipe from American I get:

• 115g butter
• 100g golden caster sugar
• 2 tbsp half-fat sour cream (the only cream in the fridge)
• 30g plain flour
• 50g ground almonds
• pinch of salt
• flaked almonds to top
• butter flavoured oil spray

Whisk flour, salt & almonds together. Melt butter, cream & sugar together on the hob. Pout into dry ingredients and mix. It’s really liquid… I hope that’s right!

Butter oil spray lined baking sheets. Use 1 tbsp cookie scoop to measure out 6 cookies on the sheet. Press down flaked almonds on each.

Bake at 190C regular (as the main oven has baked potatoes in it) for 5 minutes. Slide silicone sheet onto cooling rack. Transfer cookies to drape over rolling pins to shape & cool.

In theory… After 5 minutes the back ones were done, the front ones… nearly done? I gave them another minute then took them out.

(Oh: PSA – EU ovens have their heating elements at the back, unlike US ones that tend to be on the bottom, hence why turning is more important over here!)

The back ones were pretty easy to put onto the rolling pin, The front ones… well one completely fell apart!

So… batch number 2: cook for 3 minutes, turn, then 3 more minutes. Oh and as advised: I’m changing the silicone sheet, as it was indeed very greasy and had bits of cookie on it that really wouldn’t have helped the second batch.

But! While even after 3 turn 3… they weren’t browning at the edges. So back in for an extra minute… And looking better!

So batch 3: 3m30s turn 3m30s… This is the final batch, and the cookies didn’t have quite as much mixture as the previous ones. Hmm… how did the back ones end up overdone!? 

 

So the best batch was the second, with 3m / turn / 3m / open door / 1m. The overdone ones from the 34rd batch went nice and crispy, but were ever so slightly bitter. The rest were totally delicious, and not all of them made it to the cooling rack!