Cigarettes Russes (Piroulines)

Step by step recipe:

  1. 2 min.Cigarettes Russes (Piroulines) : Photo of step #1
    Begin by preparing your rolling utensil: wrap a round pencil in aluminium foil.

    Set aside.
  2. 2 min.Cigarettes Russes (Piroulines) : Photo of step #2
    Preheat the oven to 360°F (180°C).

    Heat 100 g butter over low heat until just melted.

    Sieve together 100 g flour and 150 g icing sugar.
  3. 2 min.Cigarettes Russes (Piroulines) : Photo of step #3
    Add 100 g egg white to this mixture.
  4. 3 min.Cigarettes Russes (Piroulines) : Photo of step #4
    Mix thoroughly.
  5. 2 min.Cigarettes Russes (Piroulines) : Photo of step #5
    Pour in the melted butter...
  6. 2 min.Cigarettes Russes (Piroulines) : Photo of step #6
    ...and mix again.
  7. 3 min.Cigarettes Russes (Piroulines) : Photo of step #7
    Pour small dollops of batter about 6 cm (2 inches) in diameter on a baking sheet covered with a non-stick sheet or cooking parchment. You will need to work in batches.
  8. 15 min.Cigarettes Russes (Piroulines) : Photo of step #8
    Bake for about 15 minutes. When the biscuits are brown around the edge and still pale in the centre, they are cooked.

    If they cook unevenly (this depends on your oven, and is the case with mine), turn the baking sheet round as they finish cooking.
  9. 10 min.Cigarettes Russes (Piroulines) : Photo of step #9
    Now comes the tricky bit: rolling. Open the oven door, leaving it running, and lay a sheet of cooking parchment on the door.

    Lift a biscuit off the baking sheet with a palette-knife and turn it upside-down onto the paper. Roll it up immediately around the pencil you prepared earlier.
  10. You can see how to roll the biscuits in this video.
  11. 5 min.Cigarettes Russes (Piroulines) : Photo of step #11
    Place the finished biscuits as you make them on a wire rack.

    Your Cigarettes Russes are ready once they have cooled.

Remarks:

You can flavour your biscuits by adding ground almonds, citrus zest, or a little orange or lemon juice to the mixture.

For thinner biscuits, use a little less mixture and spread it out into a circle with the back of a tablespoon or palette knife. This will make a thinner biscuit, but it will be a bit more difficult to roll up.

Source:

Home made.

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