CINNAMON AND ORANGE TUILES

Preparation Method :

• Preheat the oven to 200°C/400°F/Gas 6. Line three large baking trays with non-stick baking paper.
• Whisk the egg whites until softly peaking, then whisk in the sugar until smooth and glossy.
• Add the cinnamon and orange rind, sift over the flour and fold in with the melted butter. When well blended, add boiled water to thin the mixture.
• Place 5 teaspoons of the mixture on each tray, well apart. Flatten out and bake, one tray at a time, for 7 minutes until just turning golden.
• Cool for a few seconds then remove from the tray with a fish slice and immediately roll around the handle of a wooden spoon. Place on a rack to cool.
• To make the dipping chocolate, melt the chocolate slowly in the milk until smooth, then stir in the cream. Dip one or both ends of the biscuits in the chocolate and leave to cool.