Biscuit - Tuiles

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    Tuiles plain

    Softened butter 65g

    Icing sugar 60g

    Vanilla extract Drop

    Egg whites 2

    Plain flour 65g

    Cocoa powder (food colouring)

    Method

    1. Cream the butter, sugar and vanilla into a paste.2. Keep stirring while you gradually add the egg whites.3. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth

    batter/paste. Be careful not to over mix.

    4. Cover the bowl with cling film and chill in the fridge for at least 30 minutes before use.5. Prepare a baking sheet with either parchment, butter and flour or a bake sheet and chill for about

    15 minutes.

    6. If you are using a stencil, press the stencil on the baking sheet and use a spatula to spread thebatter. Leaving some room between your shapes.

    7. Mix a small part of the batter with the cocoa and a few drops of warm water until evenlycoloured. You can use food colouring if you want. Use this coloured batter in a piping bag and

    pipe on your decorations.8. Bake tuiles in a preheated oven 180C for 5-10 minutes or until the edges turn golden brown.9. Immediately release from the baking sheet and proceed to shape/bend the biscuits in the desired

    shape. This must be done while warm.

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    Tuiles Almond

    Caster sugar 90g

    Egg whites 60g

    Vanilla extract Drop

    Salt Pinch

    Plain flour 25g

    Unsalted butter 30g

    Almonds flaked 90g

    Orange zest 5g

    Method

    1. Lightly toast the almonds

    2. In a bowl, using a whisk combine sugar, egg whites and vanilla. Add the salt and flour and mixwell.3. Add the melted butter, orange zest and cooled almonds. Set aside.4. Brush melted butter thoroughly on parchment paper. Let butter solidify.5. Drop teaspoon amounts on the buttered paper and flatten into a disk using a fork occasionally

    dipped in butter. Alternatively stencil the batter into 3.5 inch (9 cm) diameter circles on thebuttered parchment paper.

    6. Bake at 400F (204C) until golden brown, about 6-8minutes. (Do not under bake)7. Upon removal from oven, use a metal spatula to lift the cookies of the tray, and place on a rolling

    pin to obtain the tuile shape or place upside down in a tuile sheet.

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    Tuiles Oatmeal and Cinnamon

    Butter 60g 125g

    Brown sugar 60g 125g

    Golden syrup 60g 125gOatmeal 125g 250g

    Vanilla 1tsp 2tsp

    Plain flour 80g 160g

    Cinnamon tsp 1tsp

    Method

    1. Bring the butter, brown sugar and golden syrup just to the boil. Remove from the heat and allowto cool.

    2. Sift the cinnamon and flour together.3. Prepare a baking sheet with either parchment, butter and flour or a bake sheet.4. Stir in the oatmeal, vanilla and flour mix.5. Scoop and spoonful onto the prepared tray and flatten.6. Bake at 180C for approximately 10 minutes8. Remove from the oven and cool for 1 minutes then lift and form into tile shapes on a rolling pin

    or place upside down in a tuile sheet.

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    Tuiles Orange/Lemon

    Icing sugar 100g

    Eggs 1

    Egg white 1Flour 35g

    Flaked almonds 70g

    Candied orange rind chopped 40gOr

    Granulated sugar 100g

    Flour 35g

    Chopped almonds 30g

    Candied orange rind finely chopped 80g

    Butter melted 30gOr

    Granulated sugar 100g

    Flour 30g

    Chopped almonds 30g

    Egg whites 1.5

    Candied Lemon rind finely chopped 80g

    Butter melted 30g

    Method1. Combine the dry ingredients together in a clean, dry mixing bowl.2. Add the liquids all at once and combine them with the dry ingredients using a wooden spatula3. Add the flavourings4. At the last moment combine the melted butter.5. Place spoonfuls on a prepared baking sheet and spread out evenly.6. Bake tuiles in a preheated oven 180C for 5-10 minutes or until the edges turn golden brown.7. Immediately release from the baking sheet and proceed to shape/bend the biscuits in the

    desired shape. This must be done while warm.

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    Tuiles - sesame honey

    Icing sugar 60g

    Butter 20g

    Honey 20g

    Water 15g

    Salt Pinch

    Orange zest

    Sesame seeds 125g

    Flour 30g

    Method1. Place icing sugar, butter, honey, water, salt and orange zest in a saucepan and bring

    to a boil over moderate heat, stirring. Boil for 1 minute.

    2. Remove pan from heat and stir in sesame seeds and flour until mixture is thoroughlycombined.3. Cool to room temperature.

    Preheat oven to 190C and line 2 baking sheets with parchment paper/silicon matsor butter and flour.

    4. Take half-teaspoons of dough, shape into balls and arrange 4" apart on baking sheets.5. Bake tuiles in the oven, 7 - 8 minutes, or until cookies are flat and golden.6. Remove from the oven and cool for a minute, then pick the tuiles up and slide onto a

    rolling pin or place in a tuile tray so that they get a slightly curved shape.

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    Tuiles - coconut

    Egg white 3

    Icing sugar 95g

    Desiccated coconut 75g

    Plain flour 100g

    Vanilla extract tsp

    Method

    1. Preheat the oven to 150C about 20 minutes.

    2. Combine flour and coconut set aside.3. In a bowl, cream the butter , sugar and vanilla together.4. Gradually beat in the egg white, then fold in the flour until mixed well and smooth5. Chill for about 2 hours.6. Place small spoonfuls of mixture on non-stick baking sheet , then spread out into thin

    round with the back of spoon.7. Bake for about 4 minutes until just beginning to gold.8. Remove from the oven and leave on the rack.9. Before cool, draping them over a rolling pin or place in a tuile tray.

    Leave until completely cool and set, then lift off gently.