Orange Tuile Biscuits


100g Icing Sugar, sifted

100g Plain Flour

75g Unsalted Butter, softened and virtually melted

Grated zest of an orange

3 large egg whites


Preheat oven to 200ºC (180ºC fan)

Lightly whisk the egg whites with the sifted icing sugar then gradually add the flour followed by the orange zest and the butter. Continue to mix lightly until all the ingredients have combined to form a paste. Cover with cling film and cool in fridge for about 30 minutes.

Line a baking sheet with baking paper or a silicone sheet and place the template in position.

Spread tuile mixture over the cut out shapes then with a palette knife, pushing down lightly, draw the blade across the template to remove all surplus paste. Make sure all the shapes are completely filled with the paste then carefully remove template. If you have mixed the paste to the correct consistency there should be very little ‘spreading’ of the shape when the template is removed.

Bake for approximately 10 to 12 minutes or when the biscuits are a golden brown on the edges.

Remove from oven and leave to cool or bend the tuiles while warm. This must be done very quickly as they cool down rapidly. Putting the tray on the bottom of the oven might give you a little more time to do this but make sure you don’t burn the delicate tuiles by leaving them in the residual heat for too long.