Savoury Tuile Biscuits

This simple recipe is definitely one to add to your savoury garnishing repertoire. It's easy to put together and the paste keeps a couple of weeks in the fridge so you can bake fresh tuiles as you need them.

With these tuiles you can effortlessly introduce a crunch component to your entrée dishes, appetizers, salads or even a main course -  a versatile touch that will elevate your culinary creations.

Ingredients:

• 30g (1oz) egg white
• 20g (1 1/2 tablespoons) parmesan cheese
• 15g (1 1/4 tablespoons) butter, melted
• 10g (1 tablespoon) flour
• 10g (1 tablespoon) cornflour
• Chopped herbs or other flavourings

Method:

• Whisk the egg white until foamy.
• Add the parmesan cheese and mix together.
• Add the melted butter and mix together.
• Add the flour and cornflour and stir to bring it all together.
• Add the herbs or flavourings
• Leave it to firm up to a spreadable consistency.
• Spread over a stencil and par-bake at 180 degrees Celsius (350 degrees Fahrenheit) until it has just set enough to lift it off the baking sheet.
• Take it out of the oven and mould it. 
• Put it back in the oven and finish cooking until golden.
• Remove from the oven and leave it to cool.

I used this as a garnish for a sweet potato and chickpea salad.