INGREDIENTS​

DRY

• 8 SHEETS (6CM*6CM) puff pastry sheets, thawed

• 3 TABLESPOONS butter, softened

• 4 TABLESPOONS sugar, caster or cane

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STEPS 

1. SPREAD A THIN LAYER OF BUTTER AND SPRINKLE ½ TABLESPOON OF SUGAR EVENLY PER SIDE OF A PUFF PASTRY SHEET.

2. START ROLLING BY GENTLY LIFTING ONE OF THE SIDES AND ROLL TOWARDS THE MIDDLE OF THE SHEET. REPEAT ON THE OTHER STEP BUT ROLL THE OPPOSITE WAY TOWARDS THE MIDDLE. 

3. ONCE IN THE MIDDLE, GENTLY PRESS THE SIDES TOGETHER TO TIGHTEN THE ROLLS, DON'T WORRY ABOUT THE SHAPE FOR NOW, THE COOKIES SHOULD LOOK LIKE THEY WOULD TURN OUT THIN AND LONG FOR NOW (BUT THEY WILL EXPAND). PLACE ON PARCHMENT PAPER AND PUT THEM IN THE FRIDGE TO CHILL FOR 20 MINUTES.

4. PREHEAT OVEN TO 220C (425F) AND LINE YOUR OVEN TRAY WITH PARCHMENT PAPER.

5. SLICE THE ROLLS INTO 1CM (½ IN) PIECES AND PLACE THEM 5CM (2IN) APART ON THE TRAY. 

6. BAKE FOR 7 MINS ON ONE SIDE, FLIP THE COOKIES AND BAKE FOR ANOTHER 7 MINS UNTIL GOLDEN BROWN OR SUGAR IS CARAMALIZED.

inspired by Alvin Zhou from Tasty: https://tasty.co/recipe/palmier-cookies-easy-dessert

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