The recipe looks simple enough as it is not required to roll the tuiles. Well, making the batter is sure quick and easy, the tricky part is the baking.
These biscuits absorb moisture very fast, so once cool, they have to be stored in airtight containers right away.
Ingredients:
(makes around 22 tuiles)
- 80g caster sugar
- 40g butter
- 1 whole egg
- 1 egg white
- 40g cake flour
- 10g corn flour
- 150g almond flakes
How to make the recipe
- Melt butter and sugar over low heat. Stir till sugar is dissolved. Let cool.
- Add in egg, egg white and stir with a whisk to mix well.
- Sift cake flour and corn flour. Add to mixture. Whisk till well incorporated.
- Add in almond flakes, stir with a spatula.
- Scoop a spoonful of mixture onto a greased baking tray (or lined with parchment paper). Spread into a thin layer with a fork. The mixture should be around 6cm in diameter.
- Bake in middle rack of a pre-heated oven at 170 degC for 10-15mins or until golden brown.
- Remove tuiles from tray when it is still hot. Let cool on wire rack. Once cool, store immediately in airtight containers, otherwise the biscuits will absolve moisture in the air and will not be crispy.
