Sesame seed tuiles
Item 1 of 1
- Petit four
- 4
- 20 minutes
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.
First published in 2015
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Ingredients
Metric
Imperial
- 50g of sesame seeds
- 50g of butter
- 1 tbsp of orange juice
- 25ml of liquid glucose
- 25g of plain flour
- 75g of icing sugar
- 15g of poppy seeds
SAVE RECIPE
Equipment
- Non-stick baking mat
Method
1
In a saucepan, melt the butter. Add the orange juice and glucose and gently warm the ingredients
- 50g of butter
- 1 tbsp of orange juice
- 25ml of liquid glucose
2
Sieve the flour and add it to the orange mixture along with the icing sugar and seeds. Leave to rest for about 1 hour
- 25g of plain flour
- 75g of icing sugar
- 15g of poppy seeds
- 50g of sesame seeds
3
Preheat the oven to 180°C/gas mark 4
4
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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