Thursday, 27 December 2012

Orange tuile biscuits

Hello, hope everybody had a fantastic Christmas! Do you still have lots of festivities planned? Maybe a dinner party or elegant NYE dinner? If so these little tuile biscuits will go down a treat with an elegant dessert not to mention impress your guests.

Orange tuile biscuits

makes ~28

2 egg whites
125g caster sugar
75g butter
zest of 2 oranges
75g plain flour

Preheat the oven to 180C/160C FAN. Gently warm the butter until it has melted. Grate in the orange zest and set aside to cool.

Whisk the egg whites with half the sugar until soft peaks form. Continue whisking and gradually add the remaining sugar, whisk until firm peaks form. Whisk in the cooled melted butter. Gently fold in the flour.

Place a heaped teaspoon of the mix onto a non stick or well greased baking sheet and, using the back of a spoon, spread into a circle about 10cm in diameter. The circle will be very thin. I would do no more than four per sheet and make sure that they are spaced well apart.

Bake in the oven for 6 to 8 minutes until they a golden brown around the edges, watch the like a hawk, they will burn very quickly

When done remove from the oven. Working quickly remove them from the baking sheet, using a palette knife, and mould around a rolling pin. Repeat for all the biscuits.

If the last ones firm up before they are removed pop the sheet back in the oven for 30 seconds to soften them.

When they are firm, it will only take a minute, remove from the rolling pin and place on a wire rack to cool. Best eaten the day they are made, for maximum crunch, but they can be stored in an airtight container.



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