TUILES

These biscuits are a delicious addition to a dessert, or wonderful simply with a cup of tea or coffee at the end of a meal. The hot biscuits straight from the oven are easily formed into any desired shape, although they are often oval or circular, then moulded into an arch. They are best enjoyed soon after baking.

Makes about 45

150 g (5½ oz) icing sugar mixture

200 g (7 oz/1¹/₃ cups) plain (all-purpose) flour

150 g (5½ oz/about 5) egg whites

200 g (7 oz) unsalted butter, melted

Sift the icing sugar and flour into a bowl, then add the egg whites and mix to combine. Add the butter and stir until combined. (There is no need for a machine, as it is easier to do this by hand.)

Refrigerate for 2 hours, or until set; the tuile mixture will keep in the fridge for up to a week at this point.

Preheat the oven to 170°C (325°F). Line one or two baking trays with baking paper.

Using a palette knife, spread out the mixture into thin discs, or cut into any desired shape using a template — these are easily made by cutting a shape out of a plastic lid.

Place on the baking tray(s) and bake for 10–12 minutes, turning the tray(s) once, until a light golden colour. Allow to cool on the tray.

The tuiles are best enjoyed the day they are baked. Store in an airtight container at room temperature.