Advertisement
Honey Tuilles
Basic Recipe 88
- Makes
55–60 pieces
- Difficulty
Medium
By Liam Tomlin
Published 2005
Ingredients
25 g 125 g 25
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe