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
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.
Roll out the pastry till its laying flat.
Leave it on the baking sheet
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.
Sprinkle over the crushed biscuits.
Press them in gently with the spatula
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
Repeat for the other side until they meet in the middle
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.
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
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.
Separate and lay them flat.
Transfer to a baking tray.
You may need to bake in batches
Bake in oven at 200°for 12-15mns or until crisp and golden
Remove and place on a cooling rack for 10mns
Enjoy.
Easy swaps-
Ready rolled pastry for block pastry or home made.
Biscoff spread for Chocolate spread.
Servings 12