LEMON CRANBERRY AND PISTACHIO CHRISTMAS TUILLES

  • ¼ cup (55g) caster (superfine) sugar
  • 1 eggwhite
  • 2½ tablespoons plain (all-purpose) flour
  • 1½ tablespoons Cobram Estate Australian Ultra Premium Picual extra virgin olive oil 1 teaspoon finely grated lemon rind
  • ½ teaspoon vanilla extract
  • 2 tablespoons slivered pistachios
  • 2 tablespoons finely chopped dried cranberries

  1. Preheat oven to 180°C (350°F). Line 2 large oven trays with non-stick baking paper. Whisk the sugar and eggwhite in a medium bowl for 1 minute or until frothy. Sift over the flour and whisk in the oil, lemon rind and vanilla until smooth. Stand for 5 minutes. 
  2. Place 1 teaspoon of the batter onto one of the trays. Spread with the back of a spoon to a very thin 8cm round. Repeat to make 16 rounds. Sprinkle with the pistachio and cranberry. 
  3. Cook for 5–6 minutes or until the edges are golden. Transfer the tuilles on the baking paper to a wire rack. Set aside until cooled and crisp. Serve. Makes 16.
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