A tuile is a thin, crisp sweet or savoury cookie.
Tuile templates can either be bought or made and help produce the perfect shape. In true Blue Peter fashion I use plastic ice cream lids cut to size!
Tip: The smoother the mix the easier it will be to spread. So if you can make it in a food processor or electric mixer this will give you better results. Before baking, you can add various toppings to your tuile mix, such as finely chopped nuts or seeds. If you have a fan oven, weigh the paper down with metal cutlery to stop the fan blowing your tuiles around the oven.
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Preheat the oven to 160oC/325oF/gas mark 3. Pre-line a baking tray with greaseproof paper.
Cream together the butter and icing sugar, and then sieve in the flour followed by the egg whites. Mix until a smooth spreadable paste is achieved.
If you have a template, place on top of the greaseproof paper. If not, then using a stepped palette knife, spread the mix on the paper, until it’s 1-2mm thick. Repeat until all the mix has been used.
Place in the oven for 4-8 minutes until light golden brown. When they are ready, remove from the oven and shape whilst still hot. They can be moulded into cups, around a rolling pin etc. Allow to cool and store in an air tight container.