Ingredients:
These biscuits are a reverse puff pastry biscuit from France that require a lot of hard work to get right. Particularly devilish to make, these biscuits must be wafer-thin and can be swirled with cinnamon – Yum
255g reversed puff pastry
Sugar
Cinnamon
To cook:
- Lay pastry on work surface
- In a bowl mix the sugar and cinnamon together – 7g of cinnamon to every 300g sugar
- Sprinkle a thin layer of sugar and cinnamon over one side of the dough
- Flip it over and coat the other side
- Roll the dough into a log – roll gently so dough is not too tight or loose
- Cut into ¼ inch sections
- Use a rolling pin to roll each section out to a large oval and sprinkle sugar and cinnamon on both sides as you roll. Constantly flip the dough over so it does not stick.
- Rest on parchment paper for 1 hour
- Place on baking tray and bake at 190C for 10 – 12 minutes
- Leave to cool before removing from tray