Tuiles are delicate, light biscuits used to garnish desserts
and sometimes savoury dishes. They are known for their delightful ‘snap’. I’m
not going to lie, these little guys were a bit tricky. But after a couple of
failed attempts I had success! I’m sure that with my new knowledge you’ll get
them first go!
What you’ll need
45g unsalted butter
1 tablespoon sesame oil
45ml freshly squeezed orange juice
Grated zest of one lemon
135g golden caster sugar
35g plain white flour, sifted
50g sesame seeds
1 tablespoon sesame oil
45ml freshly squeezed orange juice
Grated zest of one lemon
135g golden caster sugar
35g plain white flour, sifted
50g sesame seeds
What to do
Warm the butter, sesame oil, orange juice, lemon zest and
sugar over a low heat until melted and smooth. Remove from the heat and stir in
the flour and sesame and seeds. Set aside to rest at room temperature for one
hour.
Preheat the oven to 190 degrees Celsius. Line two baking
trays with baking paper. Place a rolling pin on a folded dish cloth to steady
it and set out a wire cooling rack.
Drop level teaspoons of the batter onto your prepared baking
trays, placing just four on each sheet and spacing well apart. Slightly flatten
the batter with dampened fingers.
Bake one sheet at a time until the tuiles are golden brown,
about 8 minutes. Remove from the oven and leave to cool and firm up briefly,
about 1 minute. Using a spatula, gently lift each tuile off the baking tray and
drape it over your prepared rolling pin. If the other tuiles cool and harden
while you’re doing this, simply pop them back in the oven for a few seconds to
soften up again.
Leave each tuile to set on the rolling pin then transfer to
your wire rack to cool. Tuiles are best eaten within a few hours of baking so
that they retain their delicious, delicate snap. (Makes approx. 20)
Photos by Krissie.