Gary Rhodes

Basic Tuile Biscuits

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
More Rhodes Around Britain
More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

This is a very basic tuile biscuit recipe. They eat very well with ice-creams and make good baskets to sit the ice-cream in. This mix keeps for up to a week if kept chilled. You can also change the flavour by adding the finely grated zest of 1 lemon or 1 orange (or both) or a little desiccated coconut.

Ingredients

  • 120 g (4½ oz) unsalted butter
  • 150 g (5

Method

Soften the butter and add the icing sugar, beating until white. Add the egg whites and fold in the flour. The mix is ready and should now be chilled to set.

Pre-heat the oven to 180°C/350°F/gas 4 and butter a baking sheet.

Spread the mix very thinly into 13 cm (5 in) di