2 min read

Savoury Tuile Biscuits

Savoury Tuile Biscuits
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.


  • 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


  • 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.