Ingredients - makes about 18
50g caster sugar
38g plain flour
13g melted butter
38g shelled unsalted pistachios, finely chopped
2-3 drops of rose extract
- Preheat the oven to 240C or as hot as it goes and line a baking tray, it's best to bake in batches so you have time to shape the tuiles before they set.
- Whisk the sugar, flour and egg together then add the melted butter and keep whisking. Finally stir through the pistachios and the rose extract.
- Use a teaspoon to dollop the mixture on the tray and carefully spread out into a circle as thin as you can, aim for 6 in each batch as they don't take long to bake.
- Bake for 3-5 minutes until golden round the edges but still pale in the middle, carefully lift each biscuit from the tray and lay over a rolling pin to shape into curved tuiles and leave to cool while you get on with the next batch.
- The tuiles will keep for over a week in sealed tin.
This is my somewhat belated entry into Classic French and also into Made With Love Mondays as they were all made completely from scratch.
Classic French will be ending after I publish the round up towards the end of October, I've got a lot of work to do on my thesis and don't really have the time to maintain the challenge at the moment. I think this is clear from the fact that I've neglected it recently. If anybody is particularly keen to host or has a challenge theme in mind then please feel free to get in touch, otherwise the challenge will return at some point next year when I have a bit more time. Don't worry I'll still be blogging when I can, I've got a couple more posts lined up very soon.