Tip the dough out on to a floured worktop and lightly roll it into a rough, scraggy ball. Wrap it in baking parchment and rest it in a fridge for 15 minutes. Once rested, on a floured surface ...

Most of us will have a roll of parchment paper tucked in the kitchen cupboard beside the aluminum foil and plastic wrap that we bust out on occasion to line a pan. But that isn't the only use for ...

Preheat your oven to 180°C and line two large flat baking trays with parchment. Roll the dough to about 5 millimetre in thickness and cut out 20 circles. Place 10 of them onto one of the baking ...

Preheat your oven to 180ºC/gas mark 4 and line two large flat baking trays with parchment. Roll the dough to about 5 millimetre in thickness and cut out 20 circles. Place 12 of them on one of the ...