Chocolate lace biscuits
Makes about 30
It is useful but not essential to have a silicone mat.
- 75g (2¾oz) softened unsalted butter
- 200g (7oz) icing sugar
- 30g (1¼oz) plain flour
- 20g (¾oz) unsweetened cocoa powder
- 75ml (2¾fl oz) fresh orange juice, at room temperature
- finely grated zest of 1 orange
- 25-30g (1-1¼oz) cocoa nibs
- Preheat the oven to 160ºC/325ºF/gas mark 3.
- Place the butter and icing sugar in a large bowl and cream together with a wooden spoon until light and fluffy. Sift the flour and cocoa powder into the bowl and add the orange juice and zest. Mix thoroughly with the sugar and butter until smooth.
- Drop teaspoons of the mixture at least 12cm (5in) apart on to baking-trays lined with silicone mats or greased non-stick baking-paper. Spread the mixture thinly with a lightly wetted finger into 6cm (2in) discs or ovals. Sprinkle a few cocoa nibs on top of each one.
- Bake in batches for eight minutes, until they have spread out with plenty of holes in the mixture, and are lacy around the edges. Remove from the oven and leave to cool for a minute or two to firm up slightly, then one at a time carefully lift them off the mats or sheets with a palette knife while they are still warm and malleable, and drape them carefully around a rolling-pin, nib-side up. If you want basket-shaped containers, mould them over the top of a small upturned glass bowl or ramekin.
The tuiles are very sensitive to moisture, so are best made just before serving. If storing for a short while, keep them in an airtight container in a cool, dry place.