Tuile biscuits

(56 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

tuile biscuits
tuile biscuits
  • Makes: 12

  • Prep time:

  • Cooking time:

    for each batch
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These light and crunchy tuile biscuits are a traditional French recipe. They are very soft and fragile when they come out of the oven and so need to be handled gently, but as they cool they get increasingly crunchy and keep for days in an airtight container. They are the perfect addition to any dessert and will even posh-up an ordinary old bowl of ice cream.


  • 1 large egg white
  • 60g caster sugar
  • 30g plain flour
  • Few drops of  vanilla essence
  • 30g butter, melted

You will also need:

  • Baking tray lined with Teflon sheet
  • Rolling pin, lightly oiled

Tuile biscuits can be moulded into any shape while still warm. Try experimenting with other shapes.


  1. Set the oven to 180C/ 356F/Gas Mark 4
  2. Put the egg white in a medium bowl. Whisk it lightly with a fork, then whisk in the sugar to a froth. Sift in the flour, add the essence and mix in the melted butter.
  3. Put 4tsp of the mixture spaced apart on the Teflon. Spread it a little, using the back of the spoon, then bake for 9-10 mins.
  4. Take off with a palette knife and lay them over the rolling pin to set into a curl. Cook the rest of the mixture in batches.
  5. Cool and store in an airtight tin. They will keep for a week, and for a month if frozen.

Your rating

Average rating

  • 3
(56 ratings)

Your comments

comments powered by Disqus

FREE Newsletter