Cashew tuiles

Cashew tuiles

  • makes about 40
  • A little effort

These cashew tuiles sound challenging, but are actually quite easy and make great edible presents. If you like, keep them flat instead of curving over a rolling pin



  • unsalted butter 80g
  • caster sugar 100g
  • golden syrup 3 tbsp
  • double cream 1 tbsp
  • plain flour 75g
  • salt ½ tsp
  • 75g, chopped


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Line a baking sheet with non-stick baking paper. In a pan, combine the butter, sugar, golden syrup and cream. Bring to the boil over a medium heat, stirring constantly. Add flour and salt and cook until the batter is slightly thickened, about 1 minute.

  • Step 2

    Stir in the nuts. Drop teaspoons of batter 10cm apart on the baking sheet. Bake until golden, about 6 minutes. Cool on the baking sheet for about 3 minutes. It’s important these don’t get too cold or they’ll set. If they do set, put them back in the oven for 30 seconds to soften them. Quickly and carefully, use a spatula to lift the tuile off the sheet and put it on a rolling pin. It should shape itself but may need a little chilling. Leave to set for a minute then put on a cooling rack. Repeat until the dough is finished.

Nutritional Information

  • Kcals 48
  • Fat 2.8g
  • Saturates 1.3g
  • Carbs 5.3g
  • Fibre 0.1g
  • Protein 0.6g
  • Salt 0.08g