Feed Your Family For £20...In A Hurry! The Cookbook

Biscoff Palmiers

Classic Palmiers are made with brown sugar-( recipe on the website )- but I thought I'd combine them with my favourite biscuits These worked out really well. Not too sweet but very more-ish.These would be great fun for the children to do during Home Economics? or whatever the cooking at home/school term is nowadays. They can of course be tailored to suit your tastes-swap the biscoff for chocolate etc.Why not give these a try and let us know how you got on in the comments below. We love to hear your feedback x

ShareTweetSaveShare

Yields12 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

 1 Pkt Puff Pastry
 100 g Biscoff Spread
 1 tbsp Brown sugar (optional)
 8 Biscoff biscuits

1

Prep:- Take the pastry out of the fridge 30mns beforehand
Same with the spread if you store it in the fridge.
Crush the biscuits into crumb using a rolling pin or back of a spoon.

2

Roll out the pastry till its laying flat.
Leave it on the baking sheet

3

Spread a thin layer of biscoff spread over the pastry using a spatula or flat knife. Make sure you get right to the edges.
You can warm the spread up if you prefer.

4

Sprinkle over the crushed biscuits.

5

Press them in gently with the spatula

6

Take the edge of the pastry and make a fold all along the edge then roll it over till it curves inwards until you get to the middle

7

Repeat for the other side until they meet in the middle

8

Sprinkle over the sugar (if using)
Turn over and repeat for the other side. Press it in gently.
This gives the biscuits a nice crunch.

9

Fold over the baking sheet and roll it over the pastry to form a sausage shape. Tuck in the ends.
Place in the fridge for 10 mns to firm up

10

Remove from the fridge, unwrap and using a sharp knife slice the pastry into thin even pieces-about the thickness of your pinky lol. I got 24 from this pkt.

11

Separate and lay them flat.
Transfer to a baking tray.
You may need to bake in batches

12

Bake in oven at 200°for 12-15mns or until crisp and golden

13

Remove and place on a cooling rack for 10mns

14

Enjoy.

15

Easy swaps-
Ready rolled pastry for block pastry or home made.
Biscoff spread for Chocolate spread.

Ingredients

 1 Pkt Puff Pastry
 100 g Biscoff Spread
 1 tbsp Brown sugar (optional)
 8 Biscoff biscuits

Directions

1

Prep:- Take the pastry out of the fridge 30mns beforehand
Same with the spread if you store it in the fridge.
Crush the biscuits into crumb using a rolling pin or back of a spoon.

2

Roll out the pastry till its laying flat.
Leave it on the baking sheet

3

Spread a thin layer of biscoff spread over the pastry using a spatula or flat knife. Make sure you get right to the edges.
You can warm the spread up if you prefer.

4

Sprinkle over the crushed biscuits.

5

Press them in gently with the spatula

6

Take the edge of the pastry and make a fold all along the edge then roll it over till it curves inwards until you get to the middle

7

Repeat for the other side until they meet in the middle

8

Sprinkle over the sugar (if using)
Turn over and repeat for the other side. Press it in gently.
This gives the biscuits a nice crunch.

9

Fold over the baking sheet and roll it over the pastry to form a sausage shape. Tuck in the ends.
Place in the fridge for 10 mns to firm up

10

Remove from the fridge, unwrap and using a sharp knife slice the pastry into thin even pieces-about the thickness of your pinky lol. I got 24 from this pkt.

11

Separate and lay them flat.
Transfer to a baking tray.
You may need to bake in batches

12

Bake in oven at 200°for 12-15mns or until crisp and golden

13

Remove and place on a cooling rack for 10mns

14

Enjoy.

15

Easy swaps-
Ready rolled pastry for block pastry or home made.
Biscoff spread for Chocolate spread.

Biscoff Palmiers

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.