Royal Biscuits Recipes

ROYAL BISCUITS

Anton Edelmann, maitre chef des cuisines at the Savoy in London, serves these luxurious biscuits at afternoon tea.

Provided by Martha Stewart

Categories Bread Recipes

Yield Makes 16

Number Of Ingredients 4

Royal Biscuits image

Steps:

On a lightly floured surface, roll puff pastry to a 1/8-inch thickness, and trim to a 2-by-12-inch rectangle. Transfer to a baking pan. Prick well with a fork, and chill for 20 minutes.
In a small bowl, beat egg white and confectioners' sugar together with a wooden spoon until smooth. Using a small offset spatula, spread a thin layer onto the chilled pastry. Freeze for 25 minutes.
Preheat oven to 425 degrees. Remove iced pastry from freezer. Using a damp knife, cut vertically into sixteen 3/4-inch fingers. Transfer to a baking pan. Bake until pastry is golden and icing is curled up at ends, about 15 minutes. Transfer to a wire rack to cool.

Ingredients

All-purpose flour, for dusting
1 pound Anton Edelmann's Puff Pastry
1 large egg white
4 cups confectioners' sugar

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