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Rosemary Tuiles
Follow a few simple watchpoints and these wafer thin biscuits are really quite easy to make. I like to serve them with cream desserts
Course
Baking
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
biscuits
Calories
62
kcal
Author
Jacqueline Bellefontaine
Ingredients
50
g
butter
50
g
golden caster sugar
1
egg
4
tablespoon
double cream
50
g
plain flour
1
teaspoon
chopped fresh rosemary
metric
-
US cups
Instructions
Preheat the oven to 190℃ (170℃ fan) /375°F / gas mark 5. Lightly grease two baking sheets.
Beat the butter and sugar together until pale and fluffy, then add the egg and beat well. Stir in the cream then sift in the flour and fold in.
Place 4-6 small spoonfuls of the mixture (i used a teaspoon) well spaced on a baking sheet and spread the mixture out to form 5cm/2in circles.
Bake for about
5 minutes
until golden around the edges and pale in the centre.
Working quickly remove the biscuits from the baking sheet with a palette knife and drop over a rolling pin to make a curved shape. Allow to cool.
Repeat with the remaining batter alternating the baking sheets to allow them to cool a little, to make about 10-12 tuiles.
Notes
Once completely cold the tuiles will keep for several days if stored in an airtight container in a cool dry place.
Nutrition
Calories:
62
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
29
mg
|
Sodium:
36
mg
|
Potassium:
13
mg
|
Sugar:
4
g
|
Vitamin A:
195
IU
|
Calcium:
6
mg
|
Iron:
0.3
mg