Ingredients

95ml water

10g self-raising flour

Food colouring

Method

Whisk all the ingredients together until smooth. In a pan (size depending on your needs) coat the pan with a very thin layer (about 1-2mm) of neutral oil with a high smoke point, e.g. canola/rapeseed oil.

Wait for the oil to heat up then pour some of the tuile batter into the pan. Watch out as the batter splatters as the water leaves the oil. Use a mesh splatter guard if you have one!

Cook for a few minutes until the bubbles subside and the surface of the tuile starts to look matte. The edges should also start to lift away from the pan. At this point take an offset or small pair of tongs or tweezers and gently remove the tuile

Place it on baking paper to absorb excess liquid. You can colour these however you like, one popular method is using squid ink instead of food colouring, but they can be dyed essentially any colour you wish.

Notes

TIPS FOR CORAL TUILE SUCCESS:

The amount of oil and the temperature of the oil in the pan are critical.

Not enough oil and it will not bubble enough, and it will not come out of the pan easily. On the other hand, too much oil and you will have one greasy tuile. Also, if the pan is not heated enough, the oil will not bubble. If the pan is not heated evenly, the cookie will not cook evenly. Once you have a sense of these core components, you will be a coral tuile master! Be super careful handling them once they cool – they become very crisp and brittle!

Store in an airtight container, with some silica gel sachets to keep them nice and crisp, for up to 3 days.