Arlette biscuits

Arlette biscuits

By
From
Mark Hix On Baking
Makes
10-12
Photographer
Jason Lowe

Puff pastry trimmings tend to get binned, but I always fold mine up and pop them in the freezer – rolled out wafer-thin with some sugar they make great biscuits to serve with puddings.

Ingredients

Quantity Ingredient
200-250g ready-made all-butter puff pastry trimmings
plain flour, for dusting
150g icing sugar, plus extra for dusting
1 egg white, to glaze
2 tablespoons caster sugar

Method

  1. Roll out the pastry on a work surface dusted with flour and icing sugar as thin as possible. Dust generously with icing sugar, fold in half, dust with more sugar then fold in half again. Roll out with a little more flour and icing sugar and rest in the fridge for an hour.
  2. Remove from the fridge and roll out the pastry as thin as possible (you want to be almost able to see through it). Using a knife or suitably shaped cutter, cut the pastry into rough oval shapes. Delicately transfer the arlettes to a baking tray or the underside of a baking tin with a spatula, reshaping a bit once moved if necessary. Brush with egg white, scatter with the caster sugar and leave to rest in the fridge for 15 minutes.
  3. Preheat the oven to 180°C.
  4. Bake for about 8–10 minutes until golden, then remove from the oven. Dust with icing sugar and transfer to a wire rack to cool.
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