CHOCOLATE CINNAMON PALMIERS
Makes 12
INGREDIENTS:
320g sheet puff pastry
130g sugar, divided in half
1 tsp cinnamon
1 tbsp cocoa powder
METHOD:
Mix half of the sugar with the cinnamon and a pinch of sea salt. Mix the other half of sugar with the cocoa powder and set aside.
Set out a piece of parchment paper on your rolling surface and unfold the sheet of puff pastry onto it. Roll it out until it is a 12x12 inch sheet. Sprinkle the cinnamon sugar evenly over the top surface and then use the rolling pin to press the sugar into the pastry.
Turn it over and sprinkle the cocoa sugar evenly over this side as you did the other.
Take each side of the puff pastry and fold it halfway to the middle. Then fold each side again so the two folds meet in the middle. Fold it again in the middle to close it up like a book. Chill for 15-30 minutes.
Slice the dough into ½ inch slices. Place the cookies onto the parchment paper lined baking tray about 2 inches apart, and bend the tops of the cookies apart from each other a little, to create the heart shape.
Bake in a pre-heated oven at 180oC for 12 minutes. Then turn and bake for 4-6 minutes more, or until the sugar has started to caramelise and the cookies are crunchy.
Move the cookies to a cooling rack and cool to room temperature. Once cool, the cookies can be stored in a sealed container for 4-5 days, though they will become less crisp as they sit.
