Fortunately, looks like I'm not the only one who tries to find their name, as a Google search for "pastry biscuits" takes you right where you need to be! 5 minutes of reading, and I decided to go for a simple demerera sugar version, and headed downstairs to attack the kitchen. By the time the oven had heated up I had a tray of worryingly small biscuits ready, however once they were in the oven they quickly expanded, and were done in about 12-13 minutes (I didn't really know how long to cook them for, so kept an eye on them in case of;
a) Pastry catchingb) Sugar burning
So this meant in under 20 minutes I had my sugar fix! Not much in the way of volumes for this one, as it's all leftovers, and you can really make as many or as few as you have pastry. I was really surprised how well it worked with re-rolled puff pastry (a lump made from off cuts), the laminations still showed really well.
A bit more reading would suggest you can be a little posher by glazing the biscuits in a sugar syrup, and also adding some cinnamon to the mix.Palmier Biscuits - Recipe
- preheat oven to 190'C
- Line a baking tray or 2 with baking parchment
Ingredients
- Rough Puff Pastry - mine was spare from the same recipe used here
- Demerera Sugar
1) Roll the pastry out into a rectangle 5mm thick (I used batons), about 25cm wide, and as long as you can make it2) Sprinkle generous amounts of demerera sugar evenly over the pastry, and gently run a rolling pin over it to push it into the pastry
3) Flip the pastry over, and repeat the demerera sugar coating/rolling on the other side
4) Roll each side up loosely to the middle, so you end up with 2 long tubes of pastry5) Chop slices about 8-10mm thick, and place on the baking tray about 2cm apart
6) Bake in the oven for 12-14 minutes...keep an eye on them to make sure the sugar does not burn
7) Remove to a wire rack to cool