The perfect tile or Tuile

Shaped like an earthenware pantile, which gives the pastry its name, this is an excellent accompaniment to ice-creams, sorbets and custards, if you feel in the mood for a little gentle baking after all.

You can also make miniature versions to serve as petit fours. The quantities given will make eight large tiles.

100 g unsalted butter, melted
150 g caster sugar
40 g plain flour
40 ml orange juice
25 g softened butter for greasing trays.

Heat the oven to 200˚C, gas mark 6. Generously grease two baking sheets, or use non-stick mats. Mix the ingredients to a paste. Take a dessert spoonful, and with your fingers, spread it into a round about 7 cm in diameter. Make another three on the same baking sheet, and bake for seven to eight minutes until golden.

Remove from the oven, and while still soft, shape each biscuit over a rolling pin. If it has become brittle, return the baking tray to the oven for a few seconds. Bake and shape the remaining mixture in the same way.