Oat Tuiles (thin crispy cookies) - very easy recipe (燕麥瓦片餅乾)
Snappy, crispy, super tasty and really easy to make. No mixer required, little cleaning up. Cheap, basic ingredients - butter, oats, egg white, powdered sugar, dash of vanilla/almond extract. They're a great nut-free & wheat-free alternative to the traditional almond tuiles. Ideal for those who want to avoid nuts or minimize gluten intake. (Because some oats contain a small amount of gluten, so I don't want to label this recipe as gluten-free). I measure the ingredients by gram, the volume measurements are just close guesses: 20g (4 tsp) butter - melted 60g (3/4 c) rolled oats **I use cheap porridge oats here in the UK. The most similar US version is quick cooking oats. 1 large egg white (about 40g) 35-40g (4-5 Tbsp) powdered sugar tiny pinch of salt dash of vanilla or almond extract - Mix melted butter and oats together first. - Add the rest of the ingredients and mix well. - Spoon 9 portions, each about a level tbsp, onto a foil-lined baking tray. - Using the back of the spoon, spread out each mound into 7-8cm diameter. - Bake in a preheated 170C/340F or fan 150C/300F oven for about 15 minutes, until mostly golden. - Let cool before removing from foil.