I had a lot of leftover puff pastry after topping off my pies, instead of putting it in the freezer and forgetting about it, and only finding it when I have a dig around the tiny tiny freezer some months later, I decided some sweet buttery pastry cookies were in order. It is a great way to use up leftover pastry, or a good excuse to make some pastry.
¾ cup sugar
1–2 tsp ground cardamom, depending on personal taste (grind your own for the best result)
1 tsp salt
- Preheat the oven to 190ºC.
- Combine all the ingredients and mix well in a bowl.
- Roll out the pastry into a rectangle, using the sugar generously to prevent sticking, much like you would with flour.
- Sprinkle sugar over the pastry, coating it evenly.
- Firmly roll up one edge of the pastry into the center, and repeat with the opposite edge.
- Cover with clingfilm and refrigerate for about 20 minutes, so the pastry has a chance to firm up.
- Cut 5 mm slices and arrange on a baking tray. They will spread slightly so leave enough space around each to allow for this.
- Bake for 10 minutes, then sprinkle with sugar.
- Bake for about 10 minutes more, or until golden brown and crisp.
- Cool on a rack, and when cool, store in an airtight container.