1) Place 15 ml (1 tbsp) of mixture on the baking sheet. Dip a spoon into cold water and use the back of the spoon to spread the mixture into a 12.5 cm (5 inch) round. Make a second biscuit.
2) Have ready 4 brioche moulds, tartlet or bun tins for shaping the tulips. Bake the tulips for 5 minutes, or until golden brown. Open the oven door and pull the baking sheet halfway out. Starting with the most coloured, remove the tulips one at a time with a palette knife and press each into a mould. Place a second mould over the biscuit, inside the first mould, and press gently to shape.