Irish Oatmeal Tuiles with Irish Coffee Caramel Sauce

by olga

Servings:

INGREDIENTS

1/2 cup (1 stick) unsalted butter
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 tablespoon light corn syrup
1/2 teaspoon vanilla
1/4 cup all-purpose flour
3/4 cup quick-cooking Irish oatmeal
1/4 teaspoon salt

Irish Coffee Caramel Sauce:

1 1/2 cups extra strong coffee
2 ounces Bailey's Irish Creme
2 cups sugar
1/4 cup water

INSTRUCTIONS

Preheat oven to 350 degrees.

In a large mixing bowl with an electric mixer, cream the butter, sugar, cream, corn syrup and vanilla.

In a separate bowl, combine the flour, oatmeal and salt, and add to the butter mixture. Beat on a medium speed until well combined. Chill the dough 30 minutes.

Take the chilled dough and make into approximately 12 1-tablespoon balls. On a nonstick baking sheet, place three balls and flatten with the palm of your hand. Bake until spread, golden brown and lacy, about 10 minutes.

Working quickly, mold the cookies over a rolling pin or coffee cup or can for a ``bowl'' look. Repeat, three cookies at a time, until the dough is gone. Dip or drizzle with the coffee caramel sauce and serve with ice cream, a mousse or cheesecake. Makes about 12 cookies


FOR THE CARAMEL SAUCE:

In a 2- to 3-quart saucepan, combine the sugar and water. Cover and cook over medium-high heat, without stirring, until the mixture is amber. Meanwhile, combine the coffee and Bailey's Irish Creme. When the sugar has reached the amber stage, remove the lid and carefully add the coffee mixture. The mixture will bubble, sputter and be very hot. Cool. Use with tuile cookies or as a sauce for other desserts.

From the Irish Food Board

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