Decorative Techniques

If using the pastry for decorative purposes, roll out between two sheets of non-stick baking paper to 3 mm (⅛ inch) thick. Shape or cut out as desired, giving the pastry a fine dusting of flour to make it easier to handle if needed. The recipe moulds and cuts really well and you should have little problem in doing so. If you do find that it’s very soft and difficult to work with, it may simply be too warm – the temperature of the kitchen and the baker’s hands will invariably have an effect on the dough. Simply return it to the fridge to firm up, trying again after 30 minutes.