Lemon Tuile Biscuits
100g/3½oz/7 tbsp butter, softened
100g/3½oz/⅔ cup icing (confectioner’s) sugar, sifted
3 large (US extra-large) egg whites
100g/3½oz/1 cup plain (all-purpose) flour
grated zest of 1 large lemon
1 Beat the butter and sugar until fluffy. Beat in the egg whites, one at a time, then stir in the flour and lemon zest. Cover and leave to rest for 30 minutes.
2 Preheat the oven to 180°C/350°F/Gas 4. Line a baking sheet with parchment paper.
3 Put 3 teaspoonfuls of the mixture, spaced well apart, on the prepared baking sheet and spread out into 9cm/3½in circles.
4 Bake in the oven for 6 minutes or until starting to brown.
5 Remove from the oven and shape each warm biscuit over a rolling pin to curl it. Repeat with the remaining mixture. Set aside on a wire rack until cold.