INGREDIENTS
(makes about 50)
500g peeled banana
125g caster sugar
125g pastry flour
METHOD
Mash the banana (but don't liquidize it). Add the sugar and flour. Beat thoroughly for about four minutes. Chill. Heat the oven to 200ºC, gas mark 6. Prepare baking sheets with Silpat mats or silicone paper. Spoon a heaped teaspoon of mixture on to the sheet. Spread it as finely as possible with a flexible spatula. You will get a maximum of six tuiles per baking tray. Bake for five minutes.
The tuiles are ready when they turn a flecked, café-au-lait colour. Take them from the oven, cool slightly and free them from the baking sheets with a palette knife.
Stuart Pate