Cashew tuiles
These may sound challenging but are actually quite easy - the perfect, show-off recipe!
Difficulty and servings
Makes 40 tuiles
Preparation and cooking times
Ready in 1 hour
- 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.
- 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
Recipe from olive magazine, January 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4990/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
Get creative and use this master dough to make any shape or colour of cookies for Christmas
10
ratings
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
17 January 2008
Ross Chapman commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 December 2008
Lesley commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 May 2011
KismetJeska commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 June 2011
KismetJeska rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.