Grind the flax seed to a powder in a spice grinder.

Whisk with water and set aside.

Use 2 Tbs of this mixture for the tuile cookies.

Preheat oven to 375°F.

Whip the Earth Balance and sugar until light and fluffy.

Add flax egg, extract, and salt.

Whip until you see medium to stiff peaks.

Gently fold in flour and mix until well combined.

Your batter is ready, so prepare your workstation.

You can buy specialized tuile templates in lots of different shapes, but a piece of clean cardboard works just as well.

You can do circles, squares, rectangles, flowers, stars – anything!

Put your template down on your silpat and add a glob of batter.

Using your offset spatula, carefully spread the batter out to fill the template, remove the excess batter.

Lift the template up to remove it.

You’re cookies are ready to go in the oven.

Bake the cookies for 8-10 minutes or until edges are golden brown.

You may need to experiment with baking time to reach the ideal balance between strength and pliability.

I recommend not making more than 2-3 cookies at a time.

You’ll need to shape them immediately after they come out of the oven, and since they harden quickly, it’s difficult to shape more than 2 or 3 in one go.

It’s also important to completely cool the baking sheet between each batch.

Dump the hot baking sheet in the sink and spray it down with cold water.

Dry thoroughly before the next batch.

When they come out of the oven, let them sit on the cookie sheet for 15-30 seconds.

Gently remove them with a spatula and shape them immediately (Be careful, dont burn your fingers).

You can make all sorts of shapes.

You can make cones, cylinders, and tacos from circular template.

Use regular paper, rolled into cylinders and cones and taped, to make the other shapes.

Once cool the shape will set.

Now you can fill them with almond soy pudding and fresh strawberries or add them to ice cream, fill them with vegan pastry cream, stuff them with berries or custard, dip them in chocolate–whatever.