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Canadian Tulip Festival

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C’est Bon Cooking offers gourmet cooking and walking food tours in Ottawa. Sign up now for one of Chef Georges virtual cooking classes throughout May.

Honey and Ginger Tuiles

Recipe by Chef Georges of C’est Bon Cooking

Preparation time: 25 minutes

Cooking Time: 10 minutes

Resting time in fridge: 4 hours

Ease of preparation: Easy

Ingredients

1 ½ cups

Icing Sugar

1 ½ cups

Whole Wheat Flour

4

Eggs

½ cup

Butter, melted

1/3 cup

Honey

2 tbsp

Ground Ginger

Preparation

Note: Preheat the oven at 325°F at time of baking

  1. Measure out all the dry ingredients and combine in a large mixing bowl; set aside,
  2. Separate the eggs, keep yolk for future use, add whites to the medium mixing bowl,
  3. Measure the butter, then melt, over a bain-marie* or in the microwave, set aside,
  4. Add the honey to the melted butter,
  5. Pour the butter mixture in the bowl with the dry ingredients, mix very well with the spoon or spatula,
  6. With a whisk or electric mixer, whisk the egg whites until you achieve soft peaks,
  7. Using a spatula, start folding the egg whites into the batter, folding in gently,
  8. Once all the ingredients are well combined, cover the bowl and refrigerate for at least 4 hours or ideally overnight,
  9. Once the batter has rested, remove from refrigerator 10 minutes before using,
  10. Cover a baking sheet with a piece of parchment paper or baking mat and make sure to preheat your oven,
  11. Create a tulip stencil out of the lid of a plastic container (e.g.: sour cream container lid) or plastic placemat using a Utility blade, **NOTE – if using a plastic placemat, you’ll be able to cut it to fit your baking sheet dimensions and therefore have a stencil with multiple cut-outs,
  12. Place your tulip shape stencil on the baking sheet, and drop a small spoonful of the batter on the stencil,
  13. Spread the batter thinly over the stencil, ensuring that the batter reaches all the corners of the stencil and the coverage is even,
  14. Lift stencil gently; repeat until baking sheet is full if using singular stencil,
  15. Place the baking sheet in the preheated oven and cook for 8 to 10 minutes – or until the snaps are a golden-brown color,
  16. Remove from oven and let cool for 2 minutes on the baking sheet before transferring into a storage container

Great to serve on ice cream or as a side to fresh fruit!

RECIPE VARIATION: Switch out the Whole Wheat Flour for ¾ cup of All-Purpose Flour, and the Ground Ginger for ¼ cup of Cocoa Powder for a chocolatey version of this recipe.

*Bain-marie: Consists of placing a heat-safe bowl over a sauce pot of boiling water in order to create a consistent heat distribution without direct heat being applied to the bowl.

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