These funky little wafers are virtually identical to the French tuile biscuit, which pretty much translates as tile, in reference to their flat shape. They are used quite regularly in classical French desserts and marry quite well to ice cream and poached fruit. They are also really easy to make and once the mixture has been made it will last for weeks in the refrigerator, so you can whip up a batch at a moments notice, impressing all.

If you are feeling ambitious, the freshly cooked wafers can be draped over a rolling pin while they are still hot and fresh out of the oven. This gives the wafers an attractive curved appearance, similar to a taco. At our restaurant we serve these with saffron poached pears and freshly churned mascarpone gelato. Have a shot at them, they are yummy and so simple to make.


  • 110 gm (4 oz) unsalted butter
  • 130 gm (5 oz) caster sugar
  • 130 gm (5oz) plain flour
  • 4 egg whites, lightly beaten
  • 50 gm (2oz) flaked almonds


    Beat the butter and sugar together in a mix master until pale and well creamed, or try it by hand, it's a hell of a workout. Fold in the flour and egg whites by hand until thoroughly combined

    Set aside in the refrigerator for an hour or two. Bring the mix to room temperature and pre-heat your oven to 170°C (350°F). Line a baking tray with non-stick or silicone paper. Using a small palette knife or the back of a dessert spoon, spread the mix out into small even discs, about 9 cm (4 inches) in diameter and about 2 millimetres thick.

    Sprinkle each wafer with about 9 or 10 flaked almonds and bake for 10 minutes. Check to see if the tray needs to be turned as some ovens have hot spots, cooking some wafers before others. As each wafer becomes golden, remove to a wire rack to cool with a spatula. The thicker wafers may need a few minutes more. Makes about 50 wafers. Store in an airtight container for up to one week.

  • Try adding a dash of vanilla extract or grated citrus zest to the mixture.
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