Servings: 24 palmiers
Calories: 79kcal
Equipment
- 2 small bowls
- cookie sheet lined with parchment paper
- Rolling Pin
- Pastry brush
Ingredients
- 1 tbsp dark unsulfured molasses
- 1 tbsp syrup from the stem ginger (substitute 15 ml honey with ¼ teaspoon of freshly grated ginger)
- 1 tbsp hot water
- 1 tbsp finely diced stem ginger (substitute candied or freshly grated ginger)
- 100 ml granulated sugar
- ¼ tsp Coarse salt
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ¼ tsp ground cardamon
- 1 sheet good-quality thawed frozen puff pastry
Instructions
- In a small bowl, stir together the molasses, ginger syrup, and 1 tbs of water. Add The molasses mixture should be about the consistency of a beaten egg so it easy to brush over the pastry. Add more water if needed.
- Whisk together the granulated sugar, salt, and spices in a bowl. Set aside a tbsp of the mixture for the tops of the cookies.
- Roll out the puff pastry to 30cm x 25cm (12 x 10 inches) on a clean, lightly floured work surface. Lightly brush the top of the puff pastry with the molasses syrup
- Spread half of the sugar mixture over a clean work surface the same size as your dough.TIP: You can do this on a sheet of parchment paper, which can be reused on your cookie sheet. Place the syrup side of the dough onto the sugar-spice mixture. With a rolling pin, lightly roll the pastry onto the sugar mixture, to coat the underside with the sugar and spices.
- Brush the top of the puff pastry generously with the rest of the molasses syrup. Sprinkle the remaining sugar-spice mixture, and the diced stem ginger over top as evenly as possible, gently patting into the dough.
- Roll both short edges inwards until they meet in the middle. Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 220℃ /425℉.Cut dough crosswise into 1/2-inch-thick slices. Space 2 inches apart on a parchment-lined baking sheet. Sprinkle the reserved sugar spice mixture over the tops of the cookies.
- Bake 8 minutes. Flip, and return the pan to the oven for another 6 to 8 minutes, until the palmiers are golden, puffed, and caramelized on both sides. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Palmiers can be stored in an airtight container up to 3 days.
Nutrition
Calories: 79kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 51mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.3mg
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