3. Using a spatula which has been dipped in cold water, spread the mixture onto the baking sheets or parchment paper into round circles about 10cm/4-inches in diameter and approx 4mm/ 1/8th-inch).

4. Bake for 5-6 minutes or until golden brown around the edges.

5. Whilst still hot, remove with a spatula and form into tuille shapes by gently folding each biscuit over the handle of a wooden spoon.

6. Cool on wire racks then store in an airtight container until ready to use.

Serve with ice cream as an alternative to wafers.

Cake Recipes | Bread & Bun Recipes | Biscuit/Cookies & Pastries Recipes

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat ï¿½ To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in - The incorporation of fat into flour. Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe

	Oven
	Mixing Bowl
	Wooden Spoon
	Wire Rack

Tips, Options and Substitutions

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