These delicate and delicious little biscuits by Raymond Blanc are one of the challenges the 2016 Disaster Chef contestants will face during the competiton.
- 55g unsalted butter, room temperature
- 55g icing sugar, sieved
- 55g / 2 egg whites, organic / free-range, medium
- 70g plain flour, sieved
- Using the flexi beater attachment with the Kenwood Chef Titanium, cream the softened butter with the icing sugar on speed 1 for 30 seconds, then speed 2 for 20 seconds until smooth and light.
- Reduce the speed to the folding function, add the remaining ingredients and mix for 10 seconds. Increase the speed to 5 for 20-30 seconds until completely smooth.
- Place the mixture into a small bowl, cover with cling film and allow to rest in the fridge for 1 hour.
- Pre-heat the oven to 175°C.
- Spread the mixture 2mm thick in a leaf stencil onto a tray lined with a silicone mat or greaseproof paper and bake in the oven for 4 minutes until it starts to turn golden brown.
Remove from the oven, and with a palette knife drape the warm leaves over a rolling pin. This will shape them slightly as they cool.
Flavour your biscuits by sprinkling with freshly grated lemon, lime or orange zest or use cocoa nibs, chopped nuts or chopped dried fruits. Powdered dried raspberries or strawberries would also work well.
For a chocolate tuile, reduce the flour by 15g and add 15g of cocoa powder.