Tuiles - Step by Step

Gather ingredients

 Scale and measure ingredients.

 Sift flour and sugar together and set aside

 Cream butter and honey about 5 minutes. Add the egg whites. Mix in.

Till CREAMY

Add dry ingredients

 Mix till nice and smooth

Then put in a container with a cover. Put in refrigerator for at least one hour.

 Cut some stencils. Gather some things with interesting shapes.

 When the dough is about the consistency of peanut butter, place a silpat on a cookie sheet (I had to put my cookie sheet upside down because my silpat wouldn't fit inside it) and preheat oven to 325

Place a stencil over the silpat (yes. I cut this out from a file folder)

 Using an offset spatula, smear the batter in a thin layer over the stencil

Keep doing that till the whole stencil is covered with a very thin layer of batter

 Then. Lift the stencil.

 Here are some raw tuiles. Put them in the oven till they start to get brownish.

 Remove them and WORK VERY QUICKLY to mold them (hence no picture of a tray full of cooked tuiles)

 Remember the interesting shapes assembled earlier? Now is the time to use them.

 Like this. Mold the pliable cookies very quickly, else they will set up.

After about 10 minutes or something, you can remove the mold and voila! Decorative, crunchy, yummy tuiles.

 You can make circular tuiles and cool over the bottoms of glasses.

 Making cookie bowls, in which you could serve sherbet or something.

 Or make some free-style shapes that will just look nice sticking up out of whipped cream or ice cream or something. Also, they will add a nice crunchy texture, interesting visual element, and honey cookie taste.