It is said that good things come to those who wait, and it’s certainly true where these little beauties are concerned!
Arlettes was the bake I opted to challenge myself with for GBBO’s biscuit week (S6, W2).
It was either that or the signature dish of biscotti; I must admit it was a close run thing but given that Paul’s Technical Challenge of Arlettes contained cinnamon, the decision was made and these beautiful butter rich biscuits were attempted!
Arlettes was the technical challenge set by the Bake Off’s very own Silver Fox, Paul Hollywood. I’d never heard of Arlettes until the GBBO episode, so having done a little reading about them I found out that they are a French biscuit originating from the South of France at the start of the 1900s.
They are made from puff pastry, but reversed in that the butter encases the dough. It is rolled out and folded several times to build up the lamination layers of butter and dough. I must admit they do take a wee while to make, due to the amount of chilling time required, but the actual hands on time is relatively minimal. They are a little challenging to make; but where would the fun be if the contestants were given something easy to make! Though it you fancy making these; don’t let that put you off, simply take your time and give it a go, and aim to keep the butter nice and cool through out most of the recipe.
These biscuits are simply scrummy; they are crisp, light, buttery, and slightly caramelised with a little hint of cinnamon. I can imagine they’d be great made with other spices too, such as cardamom. They were so good with my pot of tea, and they would be fabulous served with some ice cream. I must admit they are a little on the large size, the largest measured 27cm long! You’d need a big biscuit barrel to house that and probably more than one cup of your favourite beverage to accompany that ‘little’ dude! This batch is meant to make 12 but I only managed to make 9 of these beauties because I didn’t slice them narrow enough once the pastry had been rolled up (hence their large size). With that in mind, I’ve slightly altered the dimension guide for rolling the pastry before shaping into a sausage, thus making it easier to slice into 12 discs.
So let’s get to it and bake.
You will need:
For the Dough
For the Butter Layer
For the Flavouring
For Rolling Out & Shaping
How to make them: