So, with all the hype of the GBBO, this month I wanted to try something technical. As most of this year’s technicals seem to have been pretty well covered by the looks of social media (#GBBO), I cast my mind back to the 2013 series. One challenge I seem to remember the contestants particularly struggling with was Tuiles  – and I’ve been meaning to give them a go ever since – so for the September Bake, here goes…

A tuile is a very thin biscuit, made from a fatless batter. They are baked flat, and then shaped fresh from the oven (traditionally into a curve using a rolling pin).  This means that this is not a recipe for bakers who have not yet developed asbestos hands – picking up piping hot biscuits directly from the baking sheet is not for the uncommitted! Tuiles can be embellished in a number of ways – and for mine I used flaked almonds.

Making the batter is really very simple. The difficult part of baking Tuiles is making the biscuits nice and circular, and of an even thickness (or thinness!).  If the batter is thinner is some places, it will burn and snap when you try to shape the biscuits.  If it is thicker, it will not have the ‘snap’ and the shaped biscuits will drop back flat again.

To overcome this difficulty, the contestants were very handily supplied with plastic cut outs. I, however, didn’t have such a luxury, and I’m sure the majority of you don’t either.  So, for each batch, I tried a different method of shaping the rounds – and in the end, I found that by spreading an even layer of batter in the approximate shape of a circle on the tray, stamping it with a round cutter, then taking up any excess outside the line of the cutter with a mini silicone spatula, it was possible to achieve similar result.  Result – an even thickness of batter, and a beautifully even bake.

So in summary, if you can find a template (or somehow make one yourself), you will probably save yourself a lot if bother. If you can’t though, you will still be tucking into crunchy, delicious, melt in the mouth almond tuiles in a matter of minutes!

bowl close


  • 20g butter
  • 1 egg white
  • 50g caster sugar
  • a few drops each of vanilla and caster sugar
  • 25g plain flour
  • Flaked almonds (around 40g)



Preheat the oven to 190C

Melt the butter in the microwave and leave to cool.

Beat together the egg whites and the sugar until foamy.  Add the extracts, then flour and melted butter.

Place teaspoons of batter on a tray, spacing them well, and using a pallet knife, spread into disks (see introduction for more details on this!

Sprinkle with almonds and bake for 6-7 minutes until the edges are golden.



While the biscuits are still warm, shape them by placing them over a rolling pin.  If they become hard and brittle too quickly, place the tuiles back in the oven for a few seconds.

rolling pin

– et voila! –




2 thoughts on “SEPTEMBER BAKE – TUILES

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