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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Sesame seed tuiles
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Sesame seed tuiles