Lime, Ginger & Honey Palmiers

Palmier (French: Palm Tree)

Palmier biscuits (or cookies) are also know as elephant ears, palm leaves or glasses; whatever you call them these crisp, sweet, buttery pastry treats are delicious & versatile, they can be served with plated desserts, topping cupcakes, ice-cream or simply with a cup of tea.

I've adapted a Martha Stewart recipe for Palmiers today from Martha Stewart's Cookie book. These are quite sweet, if you like a less sweet cookie go lightly with the sugar and syrup.

Today I used pre-rolled butter puff pastry sheets measuring 24cm x 24cm (9.5 x 9.5 inches). Palmiers make great use of home-made puff pastry scraps too!

Lime, Ginger & Honey Palmiers

Ingredients

• 1/2 cup packed light-brown sugar
• 1/4 cup honey
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons of finely grated lime zest
• 1/4 cup water
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• 3 sheets of pre rolled butter puff pastry 

 Method

1. Bring brown sugar, honey, fresh ginger, lime zest and 1/4 cup of water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool. 
2. Whisk granulated sugar, salt, and spices in a bowl. Sprinkle a little on the pastry sheets (you will be using more of the sugar later on), roll lightly with a rolling pin and brush with syrup.sprinkle with sugar mixture & lightly rollBrush with syrup
3. Working with 1 piece of dough at a time, roll in from both sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).
4. Preheat oven to 220c (425F). Cut dough crosswise into just 1cm (1/2-inch) thick slices. Dip slices in sugar mixture. Space 5cm (2 inches) apart on a parchment-lined baking sheet. Flatten with your palm. Freeze 30 minutes.pinch the ends of the cookie dough if using for cupcake toppers
5. Bake 10 minutes. Flip carefully (they are hot!) and brush with syrup. Reduce oven temperature to 200c (400F). Bake until dark golden brown, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.

Alternatives: we have a surplus of limes from the garden at the moment, but lemon or orange substitute well for the lime.

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