Lactose Free Cardamom Palmiers

Directions

Puff Pastry

1. In a large bowl, whisk together the flour and salt.

2. Add the chilled, cubed lactose-free butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. Gradually add the ice-cold water, mixing just until the dough comes together. Shape it into a rough rectangle, wrap it in plastic, and refrigerate for 30 minutes.

4. On a floured surface, roll out the dough into a 30 by 15 cm rectangle. Fold the dough into thirds, like a letter, and rotate it 90 degrees. Roll out again and repeat the folding process 4 more times, chilling the dough for 30 minutes between every 2 folds.

5. Wrap the finished pastry in plastic wrap and chill for at least 2 hours or overnight.

Prepare the Palmiers

1. Combine the sugar, cardamom, cinnamon, and ginger in a small bowl.

2. Dust the work surface with a tablespoon or two of sugar. Place the chilled puff pastry on the surface with the long side facing you and roll it into a 30 by 23 cm rectangle.

3. Brush the pastry lightly with the beaten egg and sprinkle the spiced sugar mixture evenly over the surface, pressing gently to adhere.

4. Use a paring knife to mark a line down the centre of the pastry (without cutting through). Roll each long side inward toward the centre, leaving about ⅓ inch (1 cm) uncovered in the middle.

5. Wrap the rolled pastry in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 days.

Bake the Palmiers

1. Preheat the oven to 190°C and line baking sheets with parchment paper.

2. Use a sharp knife or pastry wheel to cut the chilled pastry into 6mm slices. Arrange them around 3 cm apart on the prepared baking sheets.

3. Bake for 15 to 20 minutes, until golden brown and caramelized.

4. Let the palmiers cool on the baking sheets for 15 minutes before transferring them to a wire rack to cool completely.