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Cashew tuiles
Published: December 19, 2014 at 2:28 PM
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Makes about 40
A little effort
Total time: 1 hr
0 reviews
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These cashew tuiles sound challenging, but are actually quite easy and make great edible presents. If you like, keep them flat instead of curving over a rolling pin
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Ingredients
Nutrition
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80g unsalted butter
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100g caster sugar
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3 tbsp golden syrup
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1 tbsp double cream
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75g plain flour
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½ tsp salt
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75g salt
chopped
Nutrition: per serving
- kcal48
- fat2.8g
- saturates1.3g
- carbs5.3g
- fibre0.1g
- protein0.6g
- salt0.08g
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4. Line a baking sheet with non-stick baking paper. In a pan, combine the butter, sugar, golden syrup and cream. Bring to the boil over a medium heat, stirring constantly. Add flour and salt and cook until the batter is slightly thickened, about 1 minute.
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step 2
Stir in the nuts. Drop teaspoons of batter 10cm apart on the baking sheet. Bake until golden, about 6 minutes. Cool on the baking sheet for about 3 minutes. It’s important these don’t get too cold or they’ll set. If they do set, put them back in the oven for 30 seconds to soften them. Quickly and carefully, use a spatula to lift the tuile off the sheet and put it on a rolling pin. It should shape itself but may need a little chilling. Leave to set for a minute then put on a cooling rack. Repeat until the dough is finished.
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