Monday, 7 February 2011

Cinnamon & Orange Tuiles

Serves 15

2 egg whites
90g caster sugar
7.5ml/1 1/2 tsp ground cinnamon
finely grated rind of 1 orange
50g plain flour
75g butter, melted

For the dipping chocolate:
75g Belgian plain chocolate
45ml/3 tbsp milk

75 - 90ml/5-6 tbsp double or whipping cream

Preheat the oven to 200C/400F/Gas 6. Line two or three large baking sheets with non-stick baking parchment.
Whisk the egg whites until softly peaking, then whick in the sugar until smooth and glossy. Add the cinnamon and orange rind, sift over the flour and fold in with the melted butter. When well blended add 15ml/1 tbsp of recently boiled water to thin the mixture.
Place 4-5 teaspoons of the mixture on each tray, well apart. Flatten out and bake, one sheet at a time for 7 minutes until just golden. Cool for a few seconds then remove from the sheet with a metal spatula and immediately roll arond the handle of a wooden spoon.
Place on a rack to cool.
Melt the chocolate in the milk, then stir in the cream. Dip one or both ends of the cookies in the chocolate and leave to cool.

Total and utter failure.
First make sure the tuiles are well flattened out before baking, they need to be thin.

Do not waste any time trying to get these damn things around the handle of the wooden spoon. By the end of the batch I was about getting it. Don't bake more than two at a time or they'll have gone hard and you won't be able to roll them.
Then the chocolate? It would. Not. Set. An hour to cool on the side, an hour in the fridge. Nope. If I made these again, I would just make them with straight melted chocolate.
As they wouldn't set, I couldn't package them up for Christmas gifts so I ate a few then had to dump the rest, very sadly.

Taken from: The Cookie & Biscuit Bible

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