Palmier biscuits
French 15 Mins Prep · 10 Mins Cook
- Preheat the oven to 220°C. Unroll the pastry and grate the chocolate over it, scatter on the cinnamon and add ½ teaspoon of salt.
- With the short end facing you, roll one long side of the pastry like a Swiss roll from one side to the middle then repeat, rolling from the other side to the middle, so that you have 2 tight rolls that sit next to each other, joined.
- Brush with egg or milk. If you have time, chill in the fridge for 20 minutes to make it easier to cut and then slice into 1cm slices.
- Place the slices flat on a baking sheet well apart, roll tighter if they have come loose and turn the top ends out like a tulip. Sprinkle the sugar over the palmiers and bake for 10 minutes, or until golden brown. Allow to cool before eating.
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