Palmiers Recipe

75 g/3 oz caster (superfine) sugar

225 g/8 oz puff pastry (paste), thawed if frozen
25 g/1 oz/2 tbsp butter, melted

Method:

Sprinkle the work surface with a little sugar. Roll out the pastry thinly to about 25 x 30 cm/10 x 12 in. Brush with a little melted butter and sprinkle liberally with sugar. Fold the long sides in so they nearly meet in the middle, then flip one folded side over the other. Wrap in clingfilm (plastic wrap) and chill for at least 30 minutes.

Using a sharp knife, cut into 24 slices and place on a wetted baking (cookie) sheet. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 10 minutes. Turn each palmier over and bake for a further 3-4 minutes until crisp and golden brown all over. Sprinkle immediately with more sugar and transfer to a wire rack to cool. Store in an airtight tin.