Tuiles plain Softened butter Icing sugar Vanilla extract Egg whites Plain flour Cocoa powder (food

colouring)
Method 1. Cream the butter, sugar and vanilla into a paste. 2. Keep stirring while you gradually add the egg whites. 3. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful not to over mix. 4. Cover the bowl with cling film and chill in the fridge for at least 30 minutes before use. 5. Prepare a baking sheet with either parchment, butter and flour or a bake sheet and chill for about 15 minutes. 6. If you are using a stencil, press the stencil on the baking sheet and use a spatula to spread the batter. Leaving some room between your shapes. 7. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly coloured. You can use food colouring if you want. Use this coloured batter in a piping bag and pipe on your decorations. 8. Bake tuiles in a preheated oven 180C for 5-10 minutes or until the edges turn golden brown. 9. Immediately release from the baking sheet and proceed to shape/bend the biscuits in the desired shape. This must be done while warm.

65g 60g Drop 2 65g

Tuiles Almond Caster sugar Egg whites Vanilla extract Salt Plain flour Unsalted butter Almonds flaked Orange zest
Method 1. Lightly toast the almonds 2. In a bowl, using a whisk combine sugar, egg whites and vanilla. Add the salt and flour and mix well. 3. Add the melted butter, orange zest and cooled almonds. Set aside. 4. Brush melted butter thoroughly on parchment paper. Let butter solidify. 5. Drop teaspoon amounts on the buttered paper and flatten into a disk using a fork occasionally dipped in butter. Alternatively stencil the batter into 3.5 inch (9 cm) diameter circles on the buttered parchment paper. 6. Bake at 400F (204C) until golden brown, about 6-8minutes. (Do not under bake) 7. Upon removal from oven, use a metal spatula to lift the cookies of the tray, and place on a rolling pin to obtain the tuile shape or place upside down in a tuile sheet.

90g 60g Drop Pinch 25g 30g 90g 5g

Tuiles Oatmeal and Cinnamon Butter Brown sugar Golden syrup Oatmeal Vanilla Plain flour Cinnamon
Method 1. Bring the butter, brown sugar and golden syrup just to the boil. Remove from the heat and allow to cool. 2. Sift the cinnamon and flour together. 3. Prepare a baking sheet with either parchment, butter and flour or a bake sheet. 4. Stir in the oatmeal, vanilla and flour mix. 5. Scoop and spoonful onto the prepared tray and flatten. 6. Bake at 180C for approximately 10 minutes 8. Remove from the oven and cool for 1 minutes then lift and form into tile shapes on a rolling pin or place upside down in a tuile sheet.

60g 60g 60g 125g 1tsp 80g tsp

125g 125g 125g 250g 2tsp 160g 1tsp

Tuiles Orange/Lemon Icing sugar Eggs Egg white Flour Flaked almonds Candied orange rind chopped
Or

100g 1 1 35g 70g 40g 100g 35g 30g 80g 30g 100g 30g 30g 1.5 80g 30g

Granulated sugar Flour Chopped almonds Candied orange rind finely chopped Butter melted
Or

Granulated sugar Flour Chopped almonds Egg whites Candied Lemon rind finely chopped Butter melted

Method 1. Combine the dry ingredients together in a clean, dry mixing bowl. 2. Add the liquids all at once and combine them with the dry ingredients using a wooden spatula 3. Add the flavourings 4. At the last moment combine the melted butter. 5. Place spoonfuls on a prepared baking sheet and spread out evenly. 6. Bake tuiles in a preheated oven 180C for 5-10 minutes or until the edges turn golden brown. 7. Immediately release from the baking sheet and proceed to shape/bend the biscuits in the desired shape. This must be done while warm.

Tuiles - sesame honey Icing sugar Butter Honey Water Salt Orange zest Sesame seeds Flour 60g 20g 20g 15g Pinch 125g 30g

Method 1. Place icing sugar, butter, honey, water, salt and orange zest in a saucepan and bring to a boil over moderate heat, stirring. Boil for 1 minute. 2. Remove pan from heat and stir in sesame seeds and flour until mixture is thoroughly combined. 3. Cool to room temperature. Preheat oven to 190C and line 2 baking sheets with parchment paper/silicon mats or butter and flour. 4. Take half-teaspoons of dough, shape into balls and arrange 4" apart on baking sheets. 5. Bake tuiles in the oven, 7 - 8 minutes, or until cookies are flat and golden. 6. Remove from the oven and cool for a minute, then pick the tuiles up and slide onto a rolling pin or place in a tuile tray so that they get a slightly curved shape.

Tuiles - coconut Egg white Icing sugar Desiccated coconut Plain flour Vanilla extract 3 95g 75g 100g tsp

Method 1. 2. 3. 4. 5. 6. Preheat the oven to 150C about 20 minutes. Combine flour and coconut set aside. In a bowl, cream the butter , sugar and vanilla together. Gradually beat in the egg white, then fold in the flour until mixed well and smooth Chill for about 2 hours. Place small spoonfuls of mixture on non-stick baking sheet , then spread out into thin round with the back of spoon. 7. Bake for about 4 minutes until just beginning to gold. 8. Remove from the oven and leave on the rack. 9. Before cool, draping them over a rolling pin or place in a tuile tray. Leave until completely cool and set, then lift off gently.