2 min read

Piped Tuile Biscuits

Piped Tuile Biscuits
Chocolate and Vanilla piped tuile spiral used to garnish a chocolate brownie.

Tuile biscuits can enhance even the simplest dessert. They look appealing, you can shape them in all different ways, and they add a light, crunchy texture.

This recipe is for a simple tuile which you can alter to suit the dessert you're making. They're economical and can be made ahead of time making dessert garnishing a breeze.

This is definitely a recipe you want in your collection.


  • 30g (1 oz) flour
  • 30g (1 oz) icing sugar
  • 30g (1 oz) melted butter
  • 1 egg white
  • 2 teaspoons cocoa powder (optional for a two toned or chocolate tuile)


  • Add all the ingredients to a small bowl and whisk to combine.
  • If you want two-toned chocolate and vanilla tuiles, divide the mixture into 2 separate bowls and add the cocoa powder to one bowl. Mix through. (Alternatively if you want it all chocolate, add the cocoa to the full recipe and mix through).
  • Leave it to firm up to a spreadable consistency.
  • Cover a flat baking tray with a silicone baking mat or baking paper.
  • Pre-heat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • Half fill a paper piping bag/s with the tuile paste and cut a small hole at the tip. 
  • Pipe a free hand design or place a template under your baking mat to trace over.
  • To get the striped spiral tuile, pipe 3 lines of alternating coloured paste. Once baked, shape around a pencil.
  • Bake for approximately 5 minutes, or until they start to turn golden.
  • Take them out of the oven and quickly shape into the desired shape.
  • Leave to cool completely.

I plated this with a Chocolate Brownie.