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.
Preheat the oven to 170°C. Roll out the tuille mix between two sheets of silicon paper to a thickness of
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