Palmiers are a French pâtisserie staple. Here we've added
fragrance and flavour to the sugar glaze with cardamom and orange
rind. They're perfect for dipping into a cup of tea.
90 gmraw caster sugar, plus extra for dustingFinelygrated rind of 1 orange½ tspground cardamom¼ tspground ginger350 gmpuff pastry (see puff pastry recipe)20 gmmelted butter
Combine sugar, rind and spices in a bowl, mix well and set aside.
Roll out pastry on a work surface lightly dusted with raw caster sugar to 3mm thick, then cut out a 30cm square. Brush lightly with melted butter, scatter sugar mixture over evenly, then roll the
2 sides inwards to meet in the centre. Transfer to a tray and refrigerate until firm (1-1½ hours).
Preheat oven to 220C. Slice pastry into 1cm-thick pieces and place on baking trays lined with baking paper, leaving about 5cm in between each, and bake, swapping and turning trays partway through to cook evenly, until light golden (5-6 minutes). Remove from oven, carefully flip over palmiers (be careful, the molten sugar is very hot), then return to oven until bases are glazed and caramelised (5-6 minutes). Cool on trays and serve on the day of baking.