About this recipe:These thin French biscuits are very pliable but you'll need to drape them over a rolling pin or jar while they are still warm to get the curved shape. It's easier than it sounds and they look so impressive.
Makes: 12 tuiles
110g butter, softened
120g icing sugar sugar
4 egg whites
1/2 teaspoon vanilla extract
145g self-raising flour
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In a bowl, cream the butter and sugar together until light and fluffy. Beat in the egg whites, one at a time. Beat in the vanilla.
If you're using an electric beater, switch to low speed, then add the flour until just combined. Do not overmix. Cover and chill for at least 1 hour.
Preheat oven to 170 C / Gas 3.
Cut a small hole (about 7cm diameter) in a thin piece of cardboard or plastic to serve as a stencil in forming the tuiles. Line a baking tray with non-stick baking paper and place the stencil on it. Using a spatula, place a small amount of the batter in the centre of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat until dough is used up.
Bake at 170 C / Gas 3 for 8 to 10 minutes or until lightly brown around the edges. While still hot, use a spatula to remove them from the tray and place them over a rolling pin or glass jar. Allow each one to harden and cool.