biscuit - tuiles

8/3/2019 Biscuit - Tuiles

1/6

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.


2/6

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.


3/6

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.


4/6

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.


5/6

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.


6/6

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.

biscuit - tuiles

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