Homemade Feuilletine

4 1/2 ounces unsalted butter, room temperature
4 ounces brown sugar
1 Tablespoon baking soda
6 ounces molasses
optional: vanilla bean, a teaspoon of your favorite spice or extract, orange zest, etc
1 egg
13 ounces flour, sifted (see note below for GF substitution)
2 ounces milk

Preheat the oven to 180C and set aside two baking sheets lined with silicone mats.

Cream together the butter, brown sugar, baking soda and optional flavors (if any) with a hand or stand mixer until light and fluffy. Shut off the mixer, add in the molasses and beat for another minute at medium speed, then add in the egg.


(If you’ve decided to make a half batch, get a perfect “half egg” by cracking it into a small bowl set on a scale tared to zero. Take note of the weight, then beat with a fork for a minute and portion out half the weight of the egg.)

Scrape down the bowl with a rubber spatula and return to mixing at low speed. Next, add in the flour all at once, then drizzle in the milk. Mix only until uniform.

Put about 3 ounces of batter on each sheet pan. Use an offset spatula to spread it into an incredibly thin layer over the silicon mat. You want it paper thin, almost translucent in places.

Once you’ve spread out the batter, bake for about 8 minutes, or until uniformly golden and firm to the touch. The feuilletine will be a little pliable while warm, so be sure to cool thoroughly before crumbling into pieces.

Keep spreading and baking until you use up all the batter. You don’t have to bake it off all at once, the batter will keep in the fridge a couple of days.

Store the cooled flakes in an airtight container, they are incredibly sensitive to humidity.

You can easily vary the recipe by adding vanilla bean paste, spices, extracts into the batter or by sprinkling cocoa nibs or ground nuts over the top before baking.