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Bread-and-butter Pastry

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Butter
  2. Whipped cream
  3. Must
  4. Cut
  5. Sugar
  6. a glass of liqueur
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Give six turns to half a poimd of puff-paste, and roll it out to the thickness of a quarter of an inch ;
  2. cut this into bands about three inches wide, then cut these again into strips rather better than a quarter of an inch wide, and pli^ them (on the cut side) on a bakingsneet in rows, about two inches apart, so as to allow them sufficient room to spread out.
  3. Bake these strips of paste in a rather sharp oven and just before they are done, glaze them : that is, shake some fine sugar over, and then salamander them.
  4. About two dozen of these are required for a dish : they must be spread with some kind of preserve, and stuck together in pairs, to imitate bread-and-butter ;
  5. dish them up on a napkm, piled up in several circular rows, in a pyramidal form.
  6. This kind of pastrv may also bo dished up with some stiffly-whipped cream, seasoned with a glass of liqueur, in the centre.

Plating

Cookware for this recipe

  • Whisk
  • Chef's knife
  • Rolling pin