Palmier cookies

Stack two sheets of puff pastry with sugar in between and roll out into a large rectangle, 20 inches, 50 cm, long; use no flour, only sugar.

Give a single turn, a letter fold. If making puff pastry from scratch, add the sugar at the last turn and refrigerate an hour to rest.

Add more sugar and roll out again into a larger rectangle, 25 inches, 65 cm, long.

Trim the edges, fold each side in two leaving a little space in the centre, then close the book.

Wrap and rest in the refrigerator overnight.

Cut into half-inch slices and arrange on a baking tray lined with a silicone mat.

Bake 20 minutes.

Flip and bake another 10 minutes, or until caramelized.