Spekulaas Palmiers

Method

1. Preheat oven to 200°C fan forced (220°C conventional).
2. Combine sugar and spice blend in a small bowl. Sprinkle ½ mixture straight on counter and top it with pastry sheet then sprinkle remaining mixture on top of the sheet.
3. With the short edge facing you, take the bottom short edge and fold it evenly twice until the fold meets up with the middle line. Repeat with the top short edge and then fold along the middle line and chill for 20 mins (for an easier method, you can roll the short edges of the pastry into the middle of the pastry sheet and fold them together).
4. Cut the dough roll into 18 even slices. Arrange slices in a single layer on two lined baking sheets and bake for 7 minutes until pastry is starting to look golden on the edges. Carefully flip them over using a spatula (be mindful as these are very hot). Return to the oven for another 5-10 minutes until the pastry is golden and the sugar around the outside has caramelised. Remove from oven and set aside until completely cool.
5. OPTIONAL – If you want to elevate these a little more, melt together 80g dark chocolate and 2 tsp vegetable or coconut oil in short bursts in the microwave until melted. Then dip the edges of the cool palmiers into the chocolate and set aside on lined baking sheets until the chocolate has set.