These crunchy cookies are a great topping to any cake or dessert. Make sure you add them last minute, as any liquid makes them go soft. I have other recipes on this website which aren’t vegan, but tuilles can easily be adapted to be vegan or non vegan. Substitute vegan butter for regular and almond or cashew milk for regular milk.
- 20gr vegan butter
- 20gr flour
- 20gr almond milk
- 50gr powdered sugar
Melt the butter. If you do this in the microwave, make sure you cover it with a lid. A few seconds too long and the butter may explode. Not as in fire, but as in “really nasty microwave interior”.
Stir the flour into the butter. Then stir in the almond milk and powdered sugar. Mix until no lumps remain.
Spread the mixture thinly on a cookie sheet – I line mine with a silicone baking sheet.
Bake for 8-10min on 170°C or until starting to brown on the edges. They will look severely underdone but will set when cooled.
You can let them cool slightly to be able to mould them – reheat a few seconds if the tuille becomes too stiff.