These used to be served with afternoon tea & thought of something of a delicacy. Most probably because they were more difficult to make without the ready to roll pastry that we have now 😉
1 pack of ready rolled puff pastry
1 Tblsp caster sugar
1 Tblsp ground cinnamon
Take the pastry out of the fridge 20 minutes before using.
Mix the sugar and cinnamon together well in a bowl.
Preheat oven to 200c/gas6.
Unroll the pastry, keeping it on the paper it comes in.
Sprinkle the sugar, cinnamon mixture all over the pastry, making sure you get it right to the edges then to make sure it sticks to the pastry use a rolling pin and roll it all over using gentle pressure, as you dont want to stretch the pastry just get the sugar cinnamon mix to stay put.
Starting at the long edge, roll the pastry up to the centre then do the same from the other long edge. So that you have something like the photo below.
Now roll the pastry up tightly in the paper and place in the fridge for 20 minutes. This will help the biscuits keep their shape.
Cut the biscuits into 1cm or slightly thinner slices and place them on parchment covered baking tins leaving room between them, remember this is puff pastry!
Bake on a high shelf for 12 – 15 minutes until they’re crisp and golden brown (some of mine were a bit more than golden brown by the time the 4th baking tin went in the oven 😦 ).
Leave on the tin for 10 minutes before placing on a cooling rack, take care as they are thin and crispy and will break easily.
Tip: you could also spread Nutella on these as an alternative or even make savoury one’s by using pesto or parmesan.