Coconut tuiles

Coconut tuiles

By
From
How to Cook Cakes
Makes
20-25
Photographer
Peter Cassidy

To shape these delicate biscuits, you'll need a stencil. We simply use the lid of an empty plastic ice-cream container, with a round cut out, as the plastic is just the right thickness for the raw tuile mixture. This recipe produces flat biscuits, but you can shape the more traditional curved tuiles if you prefer (see note). The uncooked mixture can be stored in the fridge for up to a week and used as required.

Ingredients

Quantity Ingredient
35g butter, softened
85g caster sugar
1 egg, at room temperature
85g desiccated coconut

Method

  1. Heat the oven to 170°C and line 2 baking sheets with non-stick baking parchment.
  2. Using a hand-held electric whisk or a wooden spoon, cream the butter and sugar together in a medium bowl until just combined. Take care not to over-beat the mixture, or too much air will be incorporated.
  3. Break the egg into a small bowl and beat lightly with a fork until broken up. Gradually add the egg to the creamed butter and sugar, in a few additions, beating well after each addition. Add the coconut and stir well to combine.
  4. Using a 7cm diameter stencil (or a size of your choice) cut out from a plastic ice-cream container type lid, spread a thin and even layer of the mixture onto the lined baking sheets using a palette knife. Repeat this until the baking sheet is full, ensuring there is a little space in between each to allow for spreading. Bake in the oven until lightly golden and just set.
  5. Carefully remove the tuiles from the parchment, using a palette knife, and place on a wire rack to cool. Store in an airtight container for up to 3 days.

To shape traditional tuiles...

  • You will need to bake the tuiles in small batches. While still warm and pliable from the oven, drape the discs over a rolling pin, to form into a slightly curved shape. Once the shape has set, remove them carefully to a wire rack to cool. If the tuiles cool too much before shaping, return them to the oven for a few minutes to soften and make pliable, but be aware that you cannot do this many times or they will eventually become very brittle and break very easily.
Tags:
cakes
baking
Leiths
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