Traditional Arlettes
Deliciously crisp flaky butter biscuits originating from the South of France.
Servings: 24 biscuits
Equipment
- cling film
- baking parchment
- Rolling Pin
Ingredients
For the dough
- 125 g (4oz) strong white bread flour plus extra for rolling
- 125 g (4oz) plain flour (all purpose)
- 75 g (3oz) butter melted
- 100 ml (3½floz)cold water
For the butter layer
- 250 g (9oz) butter softened
- 60 g (2½oz) strong white bread flour
- 60 g (2½oz) plain flour (all-purpose)
For the filling
- 50 g (2oz) golden caster sugar
- 2 teaspoon ground cinnamon
for rolling and shaping
- icing sugar (confectioners sugar) to dust
Instructions
To make the dough
- Place 125g (4oz) each bread and plain flours into a bowl, mix to combine then make a well in the centre. Pour in 75g (3oz) melted butter and 100ml (3½floz) water. Using your hand combine the liquid and flour together to make a dough.
- Place the dough onto a well floured work surface and knead for 5 minutes until it is soft and smooth. Shape the dough into a 12cm (5in)square. Wrap in cling film and chill for about 45 minutes.
To prepare the butter layer
- Meanwhile, beat 250g (9oz) softened butter in a bowl with a wooden spoon. Add 60g (2½oz) each bread and plain flour and mix well. Place the butter mixture onto a long sheet of greaseproof paper and place another sheet on top. Flatten the mixture a little with your hand then use a rolling pin to roll the mixture to a 30 x12cm (12x5in) rectangle. Once rolled out chill for about 30 minutes.
To make the Arlettes
- Remove the butter mixture from the fridge and place it onto a well floured work surface, peeling off the parchment. Place the dough into the centre of the mixture and use the flaps of butter to fully encase the dough. Roll the mixture into a long oblong 40cm (16in) long.
- Bring the top edge to the centre and then bring the bottom edge to the centre. Fold the pastry mixture in half along the join line. Wrap and place into the fridge for 30 minutes.
- Remove the pastry from the fridge unwrap and place shortside closest to you onto a lightly floured work surface. Roll the pastry out again as before and repeat the folding procedure. Wrap and place in the fridge for a further 30 minutes.
- Mix 50g (2oz) sugar and 2 teaspoon cinnamon together in a bowl. Remove the pastry from the fridge, unwrap it and roll the pastry out into a long oblong as before on a lightly floured work surface. Scatter with the cinnamon and sugar mixture over the pastry ensuring the you go right to the edges.
- Fold as before. Roll the pastry out again, to form a 30cm (12in) square. Roll up tightly like a Swiss rol. Wrap tightly in and chill for a further 30 minutes.
- Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7. Remove the pastry from the fridge and unwrap. Trim the edges with a sharp knife to neaten. Slice into 18-24 slices.
- Dust the work surface liberally with icing sugar, roll out each slice until very thin, dusting with more icing sugar if necessary. Once rolled place the biscuits on lined baking sheets.
- Bake for 6 minutes. Remove from the oven, carefully turn the biscuits over and cook for a further 5 – 6 minutes, or until golden-brown. Transfer to a wire rack to cool.
- Repeat with the remain slices until all the biscuits are baked.
Notes
Cook's tips
- When rolling out the butter mixture to form a neat rectangle Use a blunt knife to trim the edges, placing the offcuts onto the mixture and smoothing it out.
- Each time you roll out the dough try to keep the rectangle as neat and straight as possible (use the sides of your hands to gently knock the edges in as you roll to keep it neat.
- You may find it easier to roll the pastry bewteen two sheets of baking parchment.
- You will need to bake the Arlettes in batches as you will only get a few on the tray each time. You can roll out the next batch of Arlettes will the others are cooking but try to keep them as cool as possible before cooking.
- If you find the Arlettes are difficult to flip over, partway through the cooking, bake them for a further minute before attempting again.