Dessert · Garnish
Crisp Orange Tuiles
Orange juice, sugar, flour and melted butter come together in a simple batter. Chill before portioning and allow plenty of room for each tuile to spread.
- Yield
- 1 small batch
- Cuisine
- French-inspired
Bring it to the table
Watch the edges
These thin cookies can darken quickly near the end. Look for golden edges, then let them firm on the mat before lifting.
At the table
Use as a crisp garnish beside fruit, custard or ice cream, adding at the last moment.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 125 g granulated sugar
- 31 g all-purpose flour
- 50 g orange juice
- 50 g unsalted butter — melted
A few useful notes.
This orange version has no nuts added.
The recipe control represents one small batch; cookie count depends on portion size.
The mixture may be soft even when cold. Spoon it rather than forcing it into hand-rolled balls.
The cooking plan
How to make Crisp Orange Tuiles.
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Mix the sugar and flour together. Stir in the orange juice and melted butter until evenly combined. Cover and refrigerate until cold and thickened.
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Heat the oven to 350°F. Line a baking tray with a silicone baking mat. Place a small teaspoon-sized mound on the mat and bake it first to judge how far the mixture spreads.
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Arrange more small mounds with generous space between them. Bake for about 6–8 minutes, watching closely until spread thin and golden at the edges; adjust for the actual portion size and oven.
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Let the tuiles firm on the mat before lifting carefully onto a rack. Cool completely, then store airtight away from moisture and add to desserts just before serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Crisp Orange Tuiles
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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix the sugar and flour together. Stir in the orange juice and melted butter until evenly combined. Cover and refrigerate until cold and thickened.
- Heat the oven to 350°F. Line a baking tray with a silicone baking mat. Place a small teaspoon-sized mound on the mat and bake it first to judge how far the mixture spreads.
- Arrange more small mounds with generous space between them. Bake for about 6–8 minutes, watching closely until spread thin and golden at the edges; adjust for the actual portion size and oven.
- Let the tuiles firm on the mat before lifting carefully onto a rack. Cool completely, then store airtight away from moisture and add to desserts just before serving.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Does this version include hazelnuts?
No. The orange batter contains sugar, flour, orange juice and butter.
Can I lift the tuiles straight from the oven?
Let them firm briefly on the mat first, then lift gently with a thin spatula.
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