Autumn Leaf Tuile Cookies
These delicate, paper-thin cookies are as beautiful as fallen autumn leaves: crisp, lightly sweet, and perfect for serving on their own or as a pretty treat with coffee or tea. Use a simple homemade stencil to create your own leaves and tint the batter in warm fall shades for a stunning edible touch to your autumn table.
Ingredients:
60 g unsalted butter, melted and slightly cooled
120 g granulated sugar
1 large egg
120 g plain (all-purpose) flour
¼ tsp vanilla paste (or a pinch of ground cinnamon for a warm, spiced note)
Pinch of salt
Gel food colouring in red, orange, yellow, and brown
Instructions:
Preheat the oven to 200°C . Line baking trays with parchment paper.
In a bowl, whisk the egg and sugar until pale and slightly thickened, about 3–4 minutes.
Sift in the flour and salt, then gently fold with a spatula. Add the melted butter and vanilla (or cinnamon) and fold again until you have a smooth, glossy batter.
Cover with cling film and let the batter rest at room temperature for 1 hour.
Divide the batter into 3–4 bowls and tint each portion with red, orange, yellow, and brown food colouring.
Place your homemade leaf stencils (cut from thin cardboard or acetate) on the lined tray. Drop small amounts of coloured batter inside the stencil, mixing shades to create an ombré or marbled effect.
Use a small spatula or the back of a spoon to spread the batter thinly and evenly within the stencil. Scrape away any excess, then carefully lift off the stencil.
Wipe the stencil clean with kitchen paper between cookies so it’s ready to reuse.
Work in small batches of 9–12 leaves per tray — too many at once will make shaping harder.
Bake for 2–3 minutes, until the edges are golden and the centres look just set.
Working quickly while the cookies are warm, gently lift each tuile by peeling back the parchment or sliding a thin spatula underneath.
To add natural movement, drape warm tuiles over a rolling pin, wooden spoon handle, or the rim of a glass. Let them cool for 1–2 minutes until crisp.
Transfer to a wire rack to cool completely.
Repeat with the remaining batter, keeping bowls covered so the surface doesn’t dry out.
To re-shape or re-crisp cooled tuiles, place them back in the oven for about 1 minute until flexible, then shape as desired.
Store in an airtight container at room temperature for up to 3–4 days. Add a small piece of paper towel inside the container to help absorb moisture and keep the cookies crisp.