I’ve been wanting to experiment
with making tuiles for a while, especially because it provides a great recipe
to use up all of the egg whites I have left over after making ice cream. After
watching endless episodes of MasterChef however I have seen the many ways in
which such biscuits can fail. Take your eyes off them for a second and they
turn into cinder crisps, or attempt to sculpt them into fancy twists with the aid
of a rolling pin and if they aren’t the perfect pliable temperature there is a
risk of things shattering into a million little pieces. So I thought as an
introduction to making this delicate little biscuit I would keep things simple
and not attempt fancy shapes or micrometre thinness just little round discs of
light chocolate yumminess.
I also decided to make these
gluten free, experimenting with a mix of gluten free flour and ground almonds
to produce 2 versions of these chocolaty treats. And the results from this
experimental baking session turned out alright. In fact I was so pleased that I
sent some off in my last foodie pen pal parcel to Elise, who has since asked
for the recipe so it wasn’t just me who liked them!
INGREDIENTS
50g butter
50g caster sugar
50g egg white
45g gluten free flour
15g cocoa powder
Set the oven to 180 deg C / 350
deg F
Line a large baking tray with
greaseproof baking parchment.
Beat the butter and caster sugar
until light and fluffy then gradually add the egg whites and continue to beat
together.
Sift in the flour and cocoa
powder and fold the ingredients together until fully combined.
Next place the mixture in the
fridge for 30 minutes.
After half an hour in the fridge
place teaspoon dollops of the mixture onto the baking tray and spread out
slightly with the back of the spoon into a circular shape. Ensure that there is
plenty of space between each biscuit as they will spread during cooking.
Place the baking tray into the oven
for 8 minutes until the edges of the biscuits are just starting to crisp up.
Remove from the oven and allow to
cool for a couple of minutes before removing to a cooling rack to cool
completely.
Follow the recipe as above but
instead of using 45g of gluten free flour use a mixture of 20g of gluten free
flour and 20g of ground almonds.
Then once the mixture has been
spread into circles on the baking tray decorate with sliced almonds before
cooking.
Recipe inspired by Hugh Fearnley-Whittingstall’s Almond Tuiles
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