Lightly cream together the butter and sugar, and then add the rest of the ingredients, mixing to a paste. Rest the mixture in the refrigerator for 15 to 20 minutes. Spread it as thin as possible in circles on a buttered baking sheet. Bake at 180½C/350½F/gas mark 4 for 8 to 10 minutes. As soon as you remove the sheet from the oven, you can roll up each biscuit while still warm, then shape them into tuiles or leave flat. Transfer the biscuits to wire racks to cool. Make small or large ones, and add spices and flavourings, as you wish.
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