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Tuile Biscuits

These light, crisp biscuits curl up gently as they cool.

Printable version    A4    |    A5    |    Index card

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  1. 1

    Preheat the oven to 200°C (400°F/Gas 6). Place the butter and icing sugar in a bowl, and cream together until light and fluffy. Beat in the egg and gently fold in the flour.

  2. 2

    Line a baking tray with greaseproof paper. Place 1–2 tsp of the mixture on the lined baking sheet and spread it thinly to make a round 6–8cm (21/2–31/2in) in diameter. Make another 1 or 2 rounds on the sheet. Bake for 5–8 minutes, or until they just start to turn a pale golden colour.

  3. 3

    Remove the baking tray from the oven and, working quickly, slide a palette knife under the tuiles to release them, then drape them over a rolling pin so that they cool in a curved shape.

  4. 4

    Repeat the baking and shaping process with the remaining mixture.


  • 50g butter, softened
  • 50g icing sugar
  • 1 egg
  • 50g plain flour

Makes 15 

Total time required Total time:

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4 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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