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1. Heat the oven to 180C/fan oven 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.
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.

Per tuile

48 kcalories, protein 0.6g, carbohydrate 5.3g, fat 2.8 g, saturated fat 1.3g, fibre 0.1g, salt 0.08 g

Latest comments and suggestions

• Ross Chapman

  17 January 2008

  Ross Chapman commented on this recipe

  I found this recipe perfect. The instructions were just right and I'll definitely make it again. Thanks

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• Lesley

  12 December 2008

  Lesley commented on this recipe

  These biscuits were easy to make and delicious, but I'd advise leaving more space on the baking tray as mine all ran together.

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Ingredients

• 80g unsalted butter
• 100g caster sugar
• 3 tbsp golden syrup
• 1 tbsp double cream
• 75g plain flour
• ½ tsp salt
• 75g roasted salted cashews , chopped

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Difficulty and servings

Makes 40 tuiles

Preparation and cooking times

Ready in 1 hour

Ingredients

• 80g unsalted butter
• 100g caster sugar
• 3 tbsp golden syrup
• 1 tbsp double cream
• 75g plain flour
• ½ tsp salt
• 75g roasted salted cashews , chopped

Per tuile

48 kcalories, protein 0.6g, carbohydrate 5.3g, fat 2.8 g, saturated fat 1.3g, fibre 0.1g, salt 0.08 g

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