You can use an alternative to pecans to suit whatever dessert you are making. These will keep for a couple of days in an airtight container between pieces of baking parchment.
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Ingredients
- 75 g icing sugar
- 25 g plain flour
- 50 g butter melted
- 30 g pecan nuts finely chopped
Instructions
- Preheat the oven to 180c fan. Line a baking sheet with baking parchment.
- Sift the icing sugar into a bowl, add 20 ml of cold water and stir until it forms a paste. Mix in the flour and melted butter and finish with the nuts.
- Using a pallet knife, spread 2 tbsps of batter onto the prepared baking sheet, smooth it out as thinly as possible.
- Bake for 6-8 minutes until golden brown. Leave to cool for no more than one minutes, cut the tuile into your desired sharpe and set aside to cool and harden.
- Repeat the process until all the batter is used.
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