Chile Lime Tuiles

1. 1

   Bring sugar, butter, and corn syrup to a boil in a 1-quart heavy saucepan over moderate heat, stirring, then boil 1 minute.

2. 2

   Remove from heat and stir in remaining ingredients until smooth.

3. 3

   Cool dough to room temperature.

4. 4

   Preheat oven to 350F.

5. 5

   Place wooden spoons parallel to each other 2 inches apart on a metal rack.

6. 6

   Roll a level teaspoon of dough into a ball, then into a log.

7. 7

   Arrange 3 logs about 3 inches apart on a parchment-lined baking sheet, then pinch and stretch each to form an 8- to 9-inch-long strip (about 1/8 inch wide).

8. 8

   Bake in middle of oven until flat and golden, 7 to 9 minutes.

9. 9

   While first sheet is baking, form remaining strips on more sheets of parchment.

10. 10

    Slide parchment paper with baked cookies from sheet to a rack and cool cookies 30 seconds.

11. 11

    Working quickly, slide a long thin metal spatula under each cookie and drape across spoon handles to form a wavy shape.

12. 12

    (If cookies harden on paper before being draped, slide them back onto hot baking sheet for a moment to soften.)

13. 13

    Bake and drape remaining cookies in same manner.

No additional tips available.