With the leftover puffed pastry dough from the leek & tatsoi tart, I decided to make a special treat that, on the first try, didn’t work out. This time, however, I found success!
This time, I brushed plain soy milk on the formed dough and coated them in granulated sugar before baking. I got the idea from this video (warning, I only watched and didn’t listen to the audio). You can probably skip 2 minutes into it. I tried forming the dough like demonstrated but it didn’t look right. I ended up curling the little V-shapes to look more like a palmier.
In true palmier form, the underside of the cookies were sticky-brown and sugary. This batch turned out really light-textured and crispy too. This is definitely an easy treat to make for guests — they’ll be super impressed when you tell them they’re homemade.