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Lay out your pastry, I leave it on the sheet it came on!
Scatter half the caster sugar on evenly, use your hands to spread out, then top with the Demerara sugar.
Using a rolling pin lightly roll over the sugar so it embeds in the pastry surface.
Carefully flip and repeat the process.
Starting at one short end, fold the pastry over on itself twice to the centre, then repeat from the other side, leaving a little gutter in the middle.
Sprinkle with a pinch of flakey salt, then fold together.
Wrap up and place in fridge for at least 30 minutes.
Cut into strips then dip each cut side into Demerara sugar.
Place them spaced out on baking sheets and open the ears a little at the top to help the shape when cooking.
Bake for 10 minutes at 220 fan, flip them all, then bake for another 10 minutes till golden and caramelised all over.