Caraway snaps (tuiles)

    50 min

    Caraway is a great spice, usually used in breads, but so tasty to use in a sugary treat like these thin, crisp tuiles.


    Sofala, Mozambique
    1 person made this

    Makes: 3 dozen

    • 150g plain flour
    • 150g icing sugar
    • 3 egg whites
    • 150g butter, melted
    • 2 tablespoons caraway seeds

    Prep:15min  ›  Cook:5min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. Sift the flour and icing sugar together. Add the egg whites and mix with a fork until smooth.
    2. Stir in the melted butter and caraway seeds. Refrigerate the paste for 30 minutes.
    3. Preheat the oven to 180 C / Gas 4. Line baking trays with wax-paper.
    4. Dollop teaspoons of the paste at intervals on the baking trays. Spread into thin rounds (about 8cm in diameter) on the baking trays. Bake until golden, 4 - 5 minutes.
    5. Remove from baking tray and quickly shape the snaps over a rolling pin to give a gradual curve to the cookie.
    6. Allow to cool well and crisp. Store in an airtight container.

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