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cooks perks

January 14, 2013

Once you have made the perfect pastry (see yesterday’s post) and lined your flan dish you need to think of something lovely to fill the pastry case with. But before you get to that point there is the little matter of what to do with the little bits of pastry that you cut off the side of the flan dish (while singing a tune from Cinderella – accompanied by bluebirds? or is that another part of the film…).cooks-perks4

If you rolled the pastry to the right thickness, there shouldn’t be too much left over – just enough to make some “cook’s perks”. These are little cinnamon biscuits that I used to make when I was small. It doesn’t seem to matter how much you knead and bash the pastry for these (which contradicts everything I said about pastry before – that’s the thing about recipes; you never know how reliable the cook is). They always get eaten really quickly.

Roll out the remaining pastry into a rough rectangle and  sprinkle a teaspoon of ground cinnamon onto it. Arlo likes cinnamon and he overdid it a little as you can see in the photo. cooks-perksThen add a teaspoon of granulated sugar and fold the pastry up so that all the sugar and cinnamon is covered. Roll it out flat.cooks-perks2

The pastry will probably split and cinnamon and sugar will cover the pastry board, but it doesn’t matter. Fold it up again encasing the sugar and cinnamon and roll it out again.

Keep folding and rolling the pastry until the cinnamon and sugar are amalgamated fully.

Then, roll the pastry out into a rectangle again, sprinkle another teaspoon of sugar over it and roll it into a small sausage. Cut rounds from the sausage and place on a greased baking sheet and bake for 10 minutes in a hottish oven – about 190c.

At the same time you could blind bake your pastry case which you’ve pricked all over with a fork, in preparation for filling it with something lovely.

Eat the cinnamon biscuits immediately. They only work if made from left over pastry and eaten immediately.

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