Roll out the pastry thinly, and cut into rounds about 1½ in. in diameter. Cut ½ the rounds across the centre—the “butterfly wings”. Bake for about 10 min. in a fairly hot oven (400° F., Gas 6), then cool on the baking-sheets. When quite cold lift off. Colour the cream cheese a delicate pink. Pipe a line of this across each biscuit circle and press the wing-shaped biscuits on top.