I just love watching such a thin bit of pastry quadruple in size to form this crisp, lightly caramelised cookie. So simple to make and can be stored in an airtight container. Perfect for coffee dipping and road tripping.
Palmiers
Makes about 15
600g Puff Pastry
about 300g granulated sugar
Roll your puff pastry into a rectangle about 20 x 50cm. Sprinkle your sugar over your dough to cover. Starting at the short edge of your pastry, fold twice towards the center to create 3 layers, covering with sugar at every turn. Repeat with the other side of your rectangle. Fold one half over the other and roll a bit to secure, wrap in cling film and freeze for 15 minutes.
Preheat your oven to 200ºC. Cover the outside of your prepared dough in sugar. Cut your biscuits into 6mm slices and place on a baking tray lined with parchment paper. Allow loads of room for your biscuits to grow. Bake for 15-20 minutes until well spread and golden.
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