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1
Liberally dust surface of the pastry and your board with sugar.
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2
Roll pastry to about 4 inches wide and 10 inches long.
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3
(The more sugar you manage to work into the dough, the more caramelized and scrumptious the cookies will be.)
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4
Press sugar over the top with a rolling pin; turn dough over and press sugar in on the other side.
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5
Fold each long side of the pastry, towards the middle and dust this with sugar; now fold pastry in half, dust with sugar and gently apply pressure to the top to flatten it out and even it up.
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6
With a knife or bench knife, cut across the length of the dough into 3/8th-inch wide cross pieces.
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7
Transfer cookies to a parchment lined cookie sheet.
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8
Shape the cookies by turning edges out to approximate a bell shape or by turning edges in.
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9
Dust with more sugar and refrigerate for 1 hour.
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10
Preheat the oven to 400F (200C).
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11
Remove cookies from the refrigerator and place the in the oven.
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12
Bake for 10 to 15 minutes or until sugar on top begins to caramelize and turn golden brown.
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13
Turn over and bake for another 5 minutes or until second side is golden (watch them carefully because they burn easily).
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14
Cool on a rack; serve with fresh berries or oranges)
