Tulipes Glaze Recipe
Ingredients
| 185 g/6 oz plain flour | ||
| 125 g/4 oz icing sugar | ||
| Egg yolks | 2 | |
| Egg whites | 3 | |
Directions
Sift the flour and sugar together into a bowl.
Beat the egg yolks together lightly, and also the whites, separately.
Add to the flour mixture and mix well.
Line a baking sheet with Bakewell non-stick paper and on it trace 4 circles, about 12 cm/ 4 1/2 inch in diameter, then turn the paper over (if your baking sheet is small, it is probably best to make only 2 at a time).
Pour a tablespoon of batter onto each circle and with the back of a spoon spread to fill the outline you have drawn.
Bake at 180°C/350°F/Gas Mark 4 for 5 minutes or until the edges are just turning brown.
Have ready 4 small, straight-sided glasses, inverted and covered with foil.
Take the tray from the oven, allow the biscuits to cool for just half a minute then carefully lift from the paper using a palette knife and place over the glasses.
Use your fingers to scallop the edges of the 'tulips'.
Allow the tulips to cool before removing them to a tray to get quite cold.
They store well in an airtight tin.
To serve, fill with a scoop of ice-cream, decorate with fruits in season and sprinkle a suitable liqueur over the top.
Beat the egg yolks together lightly, and also the whites, separately.
Add to the flour mixture and mix well.
Line a baking sheet with Bakewell non-stick paper and on it trace 4 circles, about 12 cm/ 4 1/2 inch in diameter, then turn the paper over (if your baking sheet is small, it is probably best to make only 2 at a time).
Pour a tablespoon of batter onto each circle and with the back of a spoon spread to fill the outline you have drawn.
Bake at 180°C/350°F/Gas Mark 4 for 5 minutes or until the edges are just turning brown.
Have ready 4 small, straight-sided glasses, inverted and covered with foil.
Take the tray from the oven, allow the biscuits to cool for just half a minute then carefully lift from the paper using a palette knife and place over the glasses.
Use your fingers to scallop the edges of the 'tulips'.
Allow the tulips to cool before removing them to a tray to get quite cold.
They store well in an airtight tin.
To serve, fill with a scoop of ice-cream, decorate with fruits in season and sprinkle a suitable liqueur over the top.
Chef
