In a bowl, add the soft vegan butter. It needs to be easy to mix. If you use melted butter then the batter will take longer to set in the refrigerator.
Add the zest of half an orange and the orange juice.
Whisk in the sugar until incorporated.
Whisk in the flour until completely incoraparted and you have a batter consistency.
Refrigerate the batter for thirty minutes until firm.
Line a baking sheet with a silicone mat or parchment paper.
Set a rolling pin or something similar to shape the tuile if you want then curved.
Pre heat the oven to 160ÂșC (fan assisted) and set a rack in the middle of the oven.
Remove the batter from the fridge and drop half a teaspoon of the batter onto the silicone mat/parchment paper. Aim for about six per mat, spacing them about three inches apart.
Using the back of a spoon, smooth the batter thinly to form a disc about four centimetres in diameter.
Bake in the oven for about six minutes or until golden brown.
Once ready, immediately pull out of the oven. Using a spatula, gently remove a tuile off the silicone mat and lay it over the rolling pin or a thin bottle to give it a curved shape. Follow with the other tuile. Make more tuile with the rest of the batter. Make sure to cool and wipe down the silicone mat or replace the parchment paper before each batch.
Allow the tuile to cool and stiffen. Once stiff, transfer to an airtight container.
Store the tuile in a single layer in an airtight container. Try not to stack the tuile because they will stick together.