Arlette biscuits

Preparation info
  • Makes


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

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.


  • 200-250 g ready-made all-butter puff pastry trimmings
  • Plain flour, for dusting
  • 150 g icin


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.

Remove from the fridge and roll out the pastry as thin as possible (you want to be almost able to see through it). U