Arlettes…..Challenge 2… By Lucy Simmons

By lucy  , , , ,   , ,

August 19, 2015

The second week of the Bake Off and Paul Hollywood's second challenge; to make a beautiful thin biscuit with a swirl of cinnamon, the famous Arlettes.

  • Prep: 2 hrs
  • Cook: 10 mins
  • Yields: 8 Generous


60 Grams Strong white bread flour

60 Grams Plain flour

1 tsp Salt

40 Grams Unsalted butter, melted

50 ml Cold water

125 Grams Unsalted butter

25 Grams Plain flour

25 Grams Strong white bread flour

50 Grams Granulated sugar

2 tsp Ground Cinnamon

1 Scattering Icing sugar


1.  Mix together all the ingredients for the pastry in a bowl until it forms a dough.  Knead on a lightly floured surface for 5 minutes until smooth.  Shape into a square, cover with cling film and chill in the fridge for an hour.

2.  Meanwhile, make the butter layer.  Mix together the ingredients for the butter layer and sandwich between a layer of baking paper and cling film.  Roll out the butter so that it will cover all the pastry when folded so make it the same width as the dough but twice as long. Leave it to chill in the fridge for 25 minutes.

3.  Remove the top layer of cling film from the butter.  Unwrap the pastry and place in the centre of the butter, fold the butter so that both ends meet in the middle.  Place the dough covered with the butter on a lightly floured surface with the short end towards you and roll out into a rectangle.  Fold the top half to the middle and the bottom half to the middle then fold in half at the middle line, this is called the book turn.  Wrap in cling film and place in the fridge for 25 minutes.

4.  Roll out to a rectangle again and do another turn.  Cover with cling film and chill for another 25 minutes.

5.  Prepare the filling: mix together the sugar and cinnamon in a small bowl.  On a lightly floured surface roll the pastry into a rectangle.  Sprinkle over the sugar and roll the sugar into the pastry using a rolling pin.  Make a final book turn then roll the pastry out to a 12cm x 20cm rectangle which is 1cm thick.  Roll the pastry up from the short end like a swiss roll, make sure it is tightly rolled to create the layers on the finished biscuit.  Wrap in the cling film and chill for another 25 minutes.

6.  Preheat the oven to 180C and line two baking trays with non stick baking paper.  Trim the ends of the pastry roll and then cut into 8 x 1 cm circles, discarding the ends.  Dust the work surface with icing sugar and roll each cut circle out very thinly and place it on the baking tray. Bake for 5 minutes, take them out of the oven, turn the biscuits and then cook for a further 3-4 minutes until golden brown.  Place on a cooling rack until cool.  Enjoy!


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