Preheat your oven to about 450°F/Gas 8/230°C

Take your pastry and roll it on a board that has been sprinkled with sugar. (instead of flour) 

Roll it into an oblong.

Sprinkle your oblong with sugar and now fold it into three.

Give it a half-turn so that you can now roll it again to an oblong which should be about 12inches by 9inches.

Turn up the shorter edges to the center just so that they meet.

Turn one of these folds onto the other and lightly press them together.

Cut across the folds about ½inch thick and place them on a baking sheet with the cut edges facing outwards. If you just dampen the tray rather than greasing it, it will prevent the cookies from sticking.

Continue placing them on your baking tray making sure there is enough room between them for spreading as they cook.

Place in your preheated oven for anywhere from 10 - 20 minutes, which will be dictated by the heat of your own oven. You can turn them once but keep a close eye on the color.

Your palmiers are ready when golden brown, but if they begin to turn darker take them out quickly as this may mean the sugar is beginning to burn.

It is entirely up to you what size you want your palmiers, you may like them larger or smaller. Just cut the size you need but the instructions above are for a guide.

Palmiers are delicious as they are on their own or with a glass of white wine.

They also go really well with ice-cream so would make a delicious dessert.