Ingredients
Method
1.Preheat oven to 180°C. Line a tray with baking paper and have another tray on hand.
2.Use a cookie cutter to cut the pastry into 5-7cm circles, and lay these on the baking paper-lined tray. Cover with another sheet of baking paper, then the second baking tray. Bake for 8-12 minutes or until the pastry is golden brown. Keep an eye on your trays from 8 minutes onwards – aim for just this side of burnt as it will give the pastry a wonderful nutty, caramelised flavour. Cool and store in an airtight container until required.
3.When ready to serve, top with a dollop of custard, cream and fruit, and dust with icing sugar. Serve with bubbles, of course!
To re-roll or store offcuts/scraps of flaky pastry, rather than bringing it together in a ball as you would with short pastry, brush surfaces so they’re free of flour and layer them up. This keeps the all-important layers intact and you’ll get good puff from it.
Note
