Honey Tuilles

Basic Recipe 88

Preparation info

  • Makes

    55–60 pieces

    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 25 g Unsalted butter
  • 125 g Icing sugar
  • 25


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 17