Instructions: Roll out the pastry and cut rounds about 5cm across.

Sprinkle an even layer of sugar on the work surface then roll each circle out to a very thin oval on the sugar so the underside is encrusted.

Bake sugar side up on a damp baking tray at 190 C 375 F gas mark 5 for about 8 minutes until lightly browned with the sugar melted to a nice glaze.

This recipe for using up scraps of puff pastry comes from Constance Spry. She recommends them with fruit compotes; but they are good too with a creamy pudding or Ice cream. The trick is to roll the pastry out extremely thlnly over the sugar so the biscuits are as large and thin as possible.

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