Ingredients

Method

• 2 x 250 g puff pastry sheets
• 250 g icing sugar
• 1 lemon, juiced
• water

Method

Ingredients

1. Preheat the oven to 250°C. Cut the pastry into different shapes – squares, circles, rectangles – or plait them. Place on a baking tray lined with baking paper and bake until golden brown, about 7–12 minutes. Allow to cool.

2. Combine the icing sugar, lemon juice and water and whisk to make a runny icing. You can colour the icing if you’d like to. Drizzle over the pastry and serve.

Cook’s note: Add chopped nuts, breakfast seed mixture, grated chocolate or cake decorations.

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Photograph: Jan Ras