PALMIER COOKIES RECIPES

Steps:

• Put the cream, sugar and both zests in a saucepan and bring to a simmer. Measure all the juice – you should have 100ml. Turn up the heat and bubble for 3 mins exactly, then stir in the juice. Sieve the mixture into a jug, then divide between 4 glasses. Chill for at least 4 hrs or until set.
• To make the compote, put all the ingredients in a saucepan. Bring to a simmer, then bubble for 10 mins until thickened and syrupy. Cool, then chill until ready to serve.
• Now make the palmiers. Heat oven to 200C/180C fan/gas 6 and line 2 baking trays with baking parchment. Unroll the pastry. Mash the butter, cinnamon and sugar until combined, then spread over the surface of the pastry. Roll the pastry up from each of the longer sides until the rolled-up edges meet in the centre. Slice the pastry into 1cm pieces, then place, cut-side up, on the baking trays, flattening a little with the palm of your hand. Bake for 20 mins until golden and puffed up, then cool on a wire rack. Serve each posset with a spoonful of compote and a palmier or two.

Steps:

• In a small saucepan, combine butter, molasses, and honey over medium heat. Once the butter has melted, remove from heat and let cool.
• Add egg and anise extract to butter mixture. Stir and set aside.
• In a large mixing bowl, sift together flour, white sugar, brown sugar, cinnamon, baking soda, cardamom, allspice, nutmeg, cloves, ground pepper, ground ginger, and salt.
• Add dry ingredients into the wet ingredients and stir until well combined. Cover dough with plastic wrap and let cool in a fridge for 2-3 hours.
• Once the dough has cooled, preheat oven to 325 and line a baking sheet with parchment paper.
• Roll cookie dough into 1" balls and place on cookie sheet. Bake for 12-13 minutes or until cooked through.
• Once cookies have cooled, roll in powdered sugar and serve.
• Store in an airtight container at room temperature for up to 3 days.