Quick and Easy Dessert
With Cinnamon Tuile
500g Bramley apples, peeled, cored and cut into chunks
3tbsp caster sugar
2 egg whites, whisked to stiff peaks
284ml double cream. softly whipped
Cook the apples with a dash of water until soft, add the sugar, stir to combine and leave to cool.
Fold in the rest of the ingredients, pour into stemmed glasses and leave in the refrigerator for 30 minutes.
4tbsp butter, softened
2 egg whites
115g plain flour
115g caster sugar
1tsp ground Cinnamon
1tsp vanilla extract
Preheat the oven to 180C
Line two baking trays with parchment paper
Beat the butter and egg whites together until smooth. In a separate bowl, combine the dry ingredients and add to the butter mixture, add the vanilla, mix until smooth.
Place mixture, 1 tbsp at a time onto the baking tray and spread out to a circle around 6" diameter, repeat until the mixture is used up.
Bake each tray separately for 6-8 minutes until beginning to brown. Remove from the oven and work quickly, draping each biscuit round a rolling pin. Leave until cool.