These beautiful, little, wafer thin, crispy and buttery biscuits have a lovely spring flavour from the orange blossom water. I made them to accompany my pannacotta with lemon balm and passionfruit. But they are lovely on their own. Feel free to make them larger than I did. You could serve them on a spring day with a cup tea or some such thing. If you rolled them up while they’re still hot, you could probably make a lovely bundle of them wrapped up with ribbon, they’d make a lovely gift for someone, or a thanks-for-having-me. You could add a little grated orange zest to the mix if you’d like.
Makes about 12 small tuiles
|1||teaspoon||orange blossom water|
Preheat the oven to 180oC. Beat the butter, sugar and orange blossom water together till light and fluffy. Beat in the egg white, mixing well, till smooth. Beat through the flour until well combined.
Line a baking tray with silicon paper. Scoop teaspoonfuls of batter onto the tray and spread the batter in a circular shape until it’s very thin. The biscuits won’t spread very much at all. Bake for 8-10 minutes or until the edges are golden. Remove from the oven. If you want to shape the biscuits, rest them over a rolling pin, or roll them around the handle of a wooden spoon while they are hot. Otherwise, leave them to cool on the tray till they firm up, then transfer to a wire rack to cool completely.