This sesame seed tuile recipe by Shaun Rankin makes for a quirky petit four. An interesting twist on a classic French tuile, swapping the traditional ground almonds for sesame and poppy seeds with a hint of orange.
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Using a palette knife, spread the mixture thinly onto non-stick baking mats and cook in the oven for 12 minutes
5
Leave to cool. When the mixture has cooled but is still pliable, score with a sharp knife, cutting the brittle into squares. Once completely cool, break apart the squares of brittle and serve
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