French Tile Biscuits

    French Tile Biscuits

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    1hour55min


    6 people made this

    These curved biscuits are called 'tuiles' in France because they are intended to resemble the roof tiles of old villas. Very fancy, and not hard to make.

    Ingredients
    Serves: 12 

    • 115g butter, softened
    • 1 cup (120g) icing sugar
    • 4 egg whites
    • 1/2 teaspoon vanilla essence
    • 1 cup (150g) cake flour

    Directions
    Preparation:45min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour55min 

    1. In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
    2. Lower the speed and add the flour mix until just combined. Do not overmix. Cover and chill for at least 1 hour.
    3. Preheat oven to 170 degrees C.
    4. Cut a small hole (about 90mm diameter) in a thin piece of cardboard or plastic to serve as a template in forming the biscuits. Line a baking tray with baking paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the centre of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more biscuits.
    5. Bake for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. Allow to sit a few minutes to harden and cool. Store in an airtight container.
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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (4)

    by
    42

    Did not use stencil. Draped over rolling pin while still warm. Added almonds and toasted sesame seeds.  -  11 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    38

    Has a Delicous taste and can be made for any occasion!  -  19 Dec 2000  (Review from Allrecipes USA and Canada)

    by
    5

    I found this recipy highly applyable. with good taste and strength. Probly use it more often for garnish-easy  -  24 Feb 2013  (Review from Allrecipes USA and Canada)

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