PUFF ‘N CRUMBLE SQUARES
Ingredients:
1 roll frozen puff pastry, thawed ...
1 can caramel
120 g SPAR cake flour (250 ml)
125 g SPAR full fat margarine
125 ml SPAR castor sugar
5 ml ground cinnamon
Method:
1. Preheat oven to 220 °C. Lightly grease a large baking tin.
2. Unroll the pastry length into the tin, and generously spread the caramel over.
3. Process or rub the flour, margarine, castor sugar and cinnamon together to a ball of dough. Using a cheese grater, grate the dough directly over the caramel layer to evenly cover.
4. Bake for 12-15 minutes until pastry has risen well and the topping is golden brown. Cut into squares and transfer to a cooling rack. Store when completely cool and crisp.
Preparation time: 15 minutes
Cooking time: 15 minutes
Hints and Tips: Cooked puff pastry does not store very well for a length of time, so these biscuits are best enjoyed within a day or so of making.
Caramel may be substituted with smooth apricot or strawberry jam.
Ingredients:
1 roll frozen puff pastry, thawed ...
1 can caramel
120 g SPAR cake flour (250 ml)
125 g SPAR full fat margarine
125 ml SPAR castor sugar
5 ml ground cinnamon
Method:
1. Preheat oven to 220 °C. Lightly grease a large baking tin.
2. Unroll the pastry length into the tin, and generously spread the caramel over.
3. Process or rub the flour, margarine, castor sugar and cinnamon together to a ball of dough. Using a cheese grater, grate the dough directly over the caramel layer to evenly cover.
4. Bake for 12-15 minutes until pastry has risen well and the topping is golden brown. Cut into squares and transfer to a cooling rack. Store when completely cool and crisp.
Preparation time: 15 minutes
Cooking time: 15 minutes
Hints and Tips: Cooked puff pastry does not store very well for a length of time, so these biscuits are best enjoyed within a day or so of making.
Caramel may be substituted with smooth apricot or strawberry jam.
