Tuile Biscuits (Recipe)

From Cake and Bake Show

Tuile Biscuits (Recipe)

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Tuile Biscuits (Recipe)

From Cake and Bake Show

£0.00

Ingredients
A little sunflower oil
2 egg whites
70g golden caster sugar
Zest of ½ orange
55g plain flour
55g cornflour
Pinch of salt
75g warm melted butter
1-2 tbsp flaked almonds
Prep 10 mins cook 8-10 mins per batch. MAKES 10-12

‘Tuiles’ is French for ‘tiles’ – the perfect description for these wonderfully thin, crisp biscuits. Flavour them with any ingredients you have to hand – we’ve used orange and almond, but ground cardamom and pistachio, coconut and lime, and even rosewater and pine nuts, work well, too.

1. Preheat the oven to 180°C/160°C fan oven/gas mark 4. Lightly grease a rolling pin, and line three baking sheets with non-stick baking parchment.
2. Whisk the egg whites, sugar and orange zest in a bowl until frothy. Sift in the flours and salt, then drizzle butter over and fold in with a large metal spoon.
3. Place teaspoonfuls on the tray at least 10cm apart. With a wet palette knife, spread out to 8cm circles. Sprinkle with the almonds. Bake for 8-10 minutes until the edges are golden. Remove from the oven and cool for a few seconds.
4. Use a palette knife to carefully lift each biscuit off the tray onto the prepared rolling pin. Press onto the rolling pin to shape into a curl. Once shaped, transfer to a wire rack to cool completely.

Cake & Bake Show tip:
You can have fun playing with any shape you like. To make a tuile curl, for example, pipe the mixture in a long thin line, and spread with a palette knife until thin, then bake as above. Slide the palette knife under the cooked biscuit, and wrap it around a wooden spoon handle. Let it cool before removing the stick

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