Having taken a week away from blogging because of my Amitriptyline Reduction, I wanted to make sure I had a Great British Bake Off recipe for you this week. I decided that today’s post would be a FODMAP Arlette Biscuit recipe (from Paul Hollywood’s original recipe). Did you catch my first Great British Bake Off inspired recipe? I made a Black Forest Gateaux.
For the dough, you will need:
- 120g rice flour
- 1 teaspoon salt
- 1 teaspoon wheat-free baking powder
- 2 teaspoon xanthan gum
- 40g olive oil spread (I used the Pure range)
- 60-70ml cold water
Put the flour salt, butter, baking powder, xanthan gum & water into a bowl and gently mix to an even dough with your fingers. Place the dough onto a lightly floured surface and knead for 5 mins until smooth. Roll the dough into a rectangular shape (the recipe on the GBBO website says a square, which threw me). Wrap in cling film & place in the fridge for 1 hour.
For the butter layer, you will need:
- 125g olive oil spread, at room temperature
- 50g rice flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon wheat-free baking powder
Whisk the butter and flour together. Place the mixture between 2 sheets of (Paul’s recipe calls for) cling film (but the bakers seemed to be using baking paper), and roll out to a rectangle the same width as your dough & twice as long. Place in the fridge (Paul’s recipe calls for 25 mins, but I went) for 1 hour.
Take dough & butter layer out of the fridge. Place the butter layer down & remove the top layer of cling film. Place the dough in the middle of this. Lift the sides of the butter layer to cover the dough. I had problems with this so used excess butter layer from where I had judged the size poorly & spread the mixture to cover the dough with my fingers, a bit like butter icing. Oops!
The recipe calls for you to roll the buttered dough out into a rectangle. Mine was too sticky to do this, I ended up taking the butter layer off the dough! You then fold the top & bottom of the rectangle to meet in the middle. Then, in the same direction, fold in half. This is a book turn.
Wrap the dough in cling film and chill for 25 mins (again, I went for 1 hour because my butter layer was so sticky).
Remove the dough from the fridge & make another book turn. I was only able to make a fold because my dough was too thick. I tried to roll the dough out but it was still too sticky. In the end I used a chopping board & pushed down to flatten the dough a little. Wrap the dough in cling film & return it to the fridge for 25 mins (1 hour).
For the filling, you will need:
- 50g granulated sugar
- 2 teaspoons ground cinnamon
- icing sugar for dusting
Mix the granulated sugar and cinnamon together. Between two sheets of clingfilm, roll out the pastry into a rectangle (I should have done this in the previous step) & lay the sugar over the top.
Make a book turn, folding the sugar & cinnamon mix inside the dough. Between two sheets of clingfilm, roll the pastry out into a rectangle. From the smaller end, roll the dough up like a swiss roll & wrap in cling film. Place in the fridge for 25 mins.
Heat the oven to 200C/fan 180/gas mark 6. Trim the ends of the roll & cut into 8 x 1cm slices. Dust your work surface heavily with icing sugar & roll each piece of dough out thinly. I had problems with this as the butter dough & sugar layers kept sticking to the rolling pin, even though I had dusted it with icing sugar too. Coat the top layer with icing sugar.
Place the biscuits on two baking trays & cook for 5 mins, then turn & cook for a further 3-4 mins. I kept mine in longer as the dough was thicker. Altogether, I did 8 mins each side. Transfer to a wire rack to cool.
I have to be honest, these didn’t turn out brilliantly. They were way too thick, the layers got mixed together & I don’t think they were cooked well, as they have more crunch round the edge. This is possibly because of their width.
Have you tried making Arlettes? How did they turn out?
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