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Nutrition:

  • kcal55
  • fat4g
  • saturates3g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein1g
  • salt0.02g
    low

Method

  • step 1

    Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.

  • step 2

    Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter – you should have a smooth, slightly runny paste. Scoop this out into a bowl.

  • step 3

    Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.

  • step 4

    Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.

RECIPE TIPS
GORDON’S TIP

For professional looking tuiles, make a stencil from the top of a plastic ice-cream carton. Cut off the rim and draw a perfect 7cm circle in the centre, then cut out the circle using a razorsharp craft knife or a scalpel. Discard the circle. The stencil with the hole in the middle can be used over and over again.

Recipe from Good Food magazine, December 2003

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A star rating of 4.7 out of 5.7 ratings
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