Chile Lime Tuiles

• 1/2 cup sugar
• 5 tablespoons unsalted butter, cut into pieces
• 3 tablespoons light corn syrup
• 1/3 cup all-purpose flour
• 3/4 teaspoon ancho chile powder
• 2 teaspoons finely grated fresh lime zest
• 1 tablespoon fresh lime juice
• Special equipment: 4 (12-inch-long) wooden spoons or 12- by 1/2-inch wooden dowels; parchment paper

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. Remove from heat and stir in remaining ingredients until smooth.
3. Cool dough to room temperature.
4. Preheat oven to 350F.
5. Place wooden spoons parallel to each other 2 inches apart on a metal rack.
6. Roll a level teaspoon of dough into a ball, then into a log.
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. Bake in middle of oven until flat and golden, 7 to 9 minutes.
9. While first sheet is baking, form remaining strips on more sheets of parchment.
10. Slide parchment paper with baked cookies from sheet to a rack and cool cookies 30 seconds.
11. Working quickly, slide a long thin metal spatula under each cookie and drape across spoon handles to form a wavy shape.
12. (If cookies harden on paper before being draped, slide them back onto hot baking sheet for a moment to soften.)
13. Bake and drape remaining cookies in same manner.

sugar, unsalted butter, light corn syrup, flour, ancho chile powder, lime zest, lime juice, wooden spoons

Taken from www.epicurious.com/recipes/food/views/chile-lime-tuiles-107040 (may not work)