– Make the biscuit pastry (see the recipe), put it in 3 inch (6-7 mm) layer on a parchment papered baking tray and bake for 7-8 minutes over 450-490^oF (230-250^oC)

– As soon as the biscuit turns brown and loses touch with the baking tray, put it on a parchment papered table (crust down). Remove the parchment the biscuit was baked on. Put the fruit butter evening the layer with a knife and roll using parchment paper. Cut off from both sides to make them even, sprinkle with the powdered sugar after cooling

– Cut the roll and put in a dish so as the cuts are visible

– To make the biscuit more fluffy, substitute ¼ of the flour for potato starch