Spiced biscuit snowflake

Preparation

Impress guests with this deceptively simple snowflake-shaped pastry centrepiece.

1. Preheat the oven to 200°C, 180°C, gas 6. Line a large baking tray with baking paper. Unroll the sheet of puff pastry onto a large board and cut 2 x 23-24cm circles, using a plate or bowl as a guide.

2. Put one puff pastry circle on the lined baking tray and spoon over 150g of the biscuit spread. Spread evenly and almost to the edges, leaving a 1½ cm border. Top with the second puff pastry circle, pressing gently to seal. Place the lid of the biscuit spread (or something similar of 7cm diameter) in the centre, then use a sharp knife to cut the pastry circle into quarters so that the middle circle of pastry is left un-cut. Continue to make cuts until you have 16 strips.

3. Take 2 strips and twist them away from each other 3-4 times, then press the two ends together to make a point. Repeat until you have 8 ‘arms’ of the snowflake.

4. Melt the butter in a small saucepan (or in the microwave) and brush over the snowflake. Stir together the granulated sugar and cinnamon in a small bowl, then sprinkle over the snowflake. Chill for at least 30 minutes (or a few hours ahead). Bake for 25-30 minutes until puffed up and golden brown. Allow to cool for 10-15 minutes. Warm the remaining 100g biscuit spread in a small heatproof bowl for 15-20 seconds in the microwave. Dust the snowflake with icing sugar ‘snow’ and serve with the extra biscuit spread for dunking.