|prep 10 mins cook 30 mins|
50g (1 ¾ oz) butter, softened
50g (1 ¾ oz) icing sugar
50g (1 ¾ oz) plain flour
1 - Preheat the oven to 200°C (400°F/Gas 6). Place the butter and icing sugar in a bowl, and cream together until light and fluffy. Beat in the egg and gently fold in the flour.
2 - Line a baking tray with greaseproof paper. Place 1-2 tsp of the mixture on the lined baking sheet and spread it thinly to make a round 6-8cm (2 ½ -3 ½ in) in diameter. Make another 1 or 2 rounds on the sheet. Bake for 5-8 minutes, or until they just start to turn a pale golden colour.
3 - Remove the baking tray from the oven and, working quickly, slide a palette knife under the tuiles to release them, then drape them over a rolling pin so that they cool in a curved shape.
4 - Repeat the baking and shaping process with the remaining mixture.
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