Makes 12

INGREDIENTS

1 egg white
50g/2oz/’/4 cup caster sugar
30ml/2 tbsp plain flour
40g/1/1/2oz/3 tbsp butter, melted
15ml/1 tbsp cocoa powder
2.5ml/1/2 tsp ground cinnamon
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CHOCOLATE CINNAMON TUILES

Preheat the oven to 200°C/400°F/ Gas 6. Lightly grease two large baking sheets. Whisk the egg white in a clean, grease-free bowl until it forms soft peaks. Gradually whisk in the sugar to make a smooth, glossy mixture.

Sift the flour over the mixture and fold in evenly. Stir in the butter. Transfer about 45ml/3 tbsp of the mixture to a small bowl and set aside.

In a separate bowl, mix together the cocoa and cinnamon. Stir into the larger quantity of mixture.

Leaving room for spreading, drop spoonfuls of the chocolate-flavoured mixture on to the prepared baking sheets, then spread each gently with a palette knife to make a neat round.

Using a small spoon, drizzle the reserved plain mixture over the rounds to give a marbled effect.

Bake for 4-6 minutes, until just set. Using a palette knife, lift each biscuit carefully and quickly drape it over a rolling pin, to give a curved shape as it hardens.

Leave the tuiles to cool until set, then remove them gently and finish cooling on a wire rack. Serve on the same day.

Cook’s Tip:
Work as quickly as possible when removing the tuiles from the baking sheets - if they firm up too quickly, pop the baking sheet back in the oven for a minute and try again.