The Perfect Tuile


    You Need

  • 100 g (4 oz) unsalted butter, melted, 150 g (5 oz) golden caster sugar, 40 g ( oz) plain flour, 40 mls ( oz) orange juice and 25 g (1 oz) softened butter for greasing the trays.


Make miniature versions to serve as petits fours, or use the mixture to make crisp lacy baskets to hold ice creams, sorbets or mixed berries.

Heat the oven to 200½C/400½F/gas mark 6. Generously grease two baking sheets, or use non-stick mats. Mix the ingredients to a paste. Take a quarter of it, and with your fingers spread it into a circle about 15 cm (6 inches) in diameter. Make another circle on the same baking sheet, and bake for 7 to 8 minutes until golden. Remove from the oven, and while still soft, shape each biscuit. Do the same with the second tuile. If it has become brittle, return the baking tray to the oven for a few seconds. Bake and shape the remaining two in the same way.