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Honey Tuilles
Basic Recipe 88
Preparation info
- Makes
55–60 pieces
- Difficulty
Medium
Appears in
By Liam Tomlin
Published 2005
Ingredients
Method
Cream together the butter and icing sugar with an electric mixer and beat until light and airy. Add the honey, then the flour and cinnamon and mix until fully incorporated. Transfer the tuille mix to a clean bowl, cover with clingfilm and refrigerate for 2 hours to firm up before using.