We always stop for tea
at half past three
And this time of year
It's often iced!
A tray to be taken to the garden
A nosh and tea
A favorite cookie of mine
Often there are ones in the freezer
so that I can bake one or two off for afternoon tea
It's not "iced" tea but cold tea
Which suits me fine after having spent time in Italy and England
Ice is not a necessary
But Husband Jim does like ice.
No ice today -- not because I got my way
But because the icemaker is broken.
So the tea may be cold but it is "iceless"
Palmiers are just one reason to buy frozen puff pastry
And they are so simple to make!
When I was a child we used to get something similar at
The Cake Box Bakery in Kansas City
called elephant ears.
It was my favorite.
(My brother could have all the chocolate chip and peanut butter ones!)
2 cups sugar
1/8 t. salt
2 sheets puff pastry, defrosted
Preheat oven to 450
Combine the sugar and salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as a wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 of the sugar mixture on top spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it is 13 x 13 inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a block. You will have 6 layers. Slice the dough into 3/8 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture and continue as above. There will be quite a bit of sugar left over on the board. Slice and arrange on baking sheets lined with parchment.
Bake the cookies fro 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes until caramelized on the other side. Transfer to a baking rack to cool.