- 1 large egg white
- 60 gram caster sugar
- 30 gram plain flour
- Vanilla essence / extract
- 30 gram butter
- Olive oil
If you need help converting these numbers, click here for our conversion and measurement chart.
Kitchen equipment needed
- Baking tray lined with greaseproof paper
- Small saucepan for melting butter
- Small rolling-pin
- Medium-sized bowl
- Piping bag, or a spoon
- Palette knife
Preparing the tuile biscuits batter — 10 minutes
PRE-HEAT your oven to 180 degrees celsius or 356 degrees fahrenheit. MELT the butter in a small saucepan over low heat. MEANWHILE divide the egg white from the yolk and pour it into the medium-sized bowl. WHISK the egg white lightly and add in the sugar, keep whisking until it becomes a froth. SIFT in the flour using the sieve.
POUR in the melted butter along with the vanilla extract / essence. Keep whisking until a nice and smooth mixture appears. POUR the contents of the bowl into the piping bag and put about 2 tablespoons worth of batter onto the pre-lined baking tray. You can use any old spoon in case you don’t have a piping bag to scoop out the tuile biscuits batter. Make sure you keep enough distance between each batter section.
Baking the biscuits — 15 minutes
BAKE for about 9 to 10 minutes. Lightly grease the rolling-pin with some olive oil. When the cookies are done, take them off using a palette knife and lay them over the rolling-pin to form them into a curl. Do this quickly because the cookies will cool off very quickly. You cannot shape them when they are cooled off. Store in an airtight container, these tuile biscuits can be stored for about a week. You can also freeze them up to a month. Enjoy!