These biscuits are a great accompaniment to ice cream and raspberries. If you want them to be tube-like or more tightly curled biscuits, wrap the tuiles around the oiled handle of a wooden spoon instead of draping them over a rolling pin. If you have a 3”/7.5cm biscuit template, you will get a better thinner biscuit.
Preheat oven to 200oC/400oF Makes 15 biscuits
3 tbsp butter, softened ½ cup icing/confectioners' sugar 1 large egg 1/3 cup all-purpose flour
Beat the butter and icing/confectioners' sugar in a bowl with an electric mixer until light and fluffy. Beat in the egg. Gently fold in the flour.
Line a baking sheet with baking parchment or a silicone baking liner. Place about 1½ tsp of the batter on the lined baking sheet and spread it out thinly to about a 3in (7.5cm) diameter. Make another 1 or 2 rounds on the same baking sheet. Bake for 5–8 minutes, or until they are just beginning to turn pale gold.
Remove the baking sheet from the oven. Working quickly, one at a time, slide a metal icing spatula under a cookie and drape over a rolling pin so that they cool in a curved shape. Repeat with the remaining batter.