Elephant Ears Cookies

Elephant Ears Cookies


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I will publish today a biscuit recipe that we called ‘Palmier’ in French or ‘Palmito’ – name given by the popular French biscuit brand LU. ‘Palmier’ literally means ‘palm tree’. We named them like this because of their particular shape which looks like the heart of palm vegetable – many layers of leaves. I heard that English speakers called them elephant ears cookies.

sweetashoney Auckland, New Zealand

Serves: 4 

  • 500g plain flour
  • 400g unsalted butter (should stay in the freezer for 2 hours)
  • 1 cup (250ml) water
  • 5g salt
  • The biscuit
  • 1 beaten egg
  • 50g caster sugar
  • 1/2 teaspoon cinnamon

Preparation:30min  ›  Extra time:30min chilling  ›  Ready in:1hour 

  1. Prepare the dough: Mix all ingredient together with an electric stand mixer. You can use the basic attachment provided with the mixer (looks like a knife). I do not have one of these professional mixers that we saw on TV show and my dough came out fine. Remove the dough from the mixer when it is forming a ball. It should takes approximately 30 seconds to 1 minutes depending on flour quality and mixer speed. The dough ball will be a bit sticky so add a bit of flour around to form a nice and smooth ball surface. Do not knead the dough again. It should not be over kneaded. On a lightly floured surface, roll out the dough into a large rectangle – about 2cm thick. The technique is to beat each edge of the dough with the roller to keep a rectangle shape when rolling. Do not cut the dough as a rectangle as you need the whole quantity of dough and a certain thickness.
  2. Folding steps: Fold the two ends of the rectangle over it to completely encased the dough. Rotate right by 90 degrees and roll out the dough again. This is what we called the first ‘turn’. (You will have to do it four times!). Roll out into a rectangle again. Proceed to the same folding and rotate left by 90 degrees. Repeat these steps 2 times. You will have to do 4 turns in total. Wrap the rectangle of dough with plastic wrap and store in the fridge for 30 minutes.
  3. Form the biscuits: Remove the plastic wrap and roll out the dough into a rectangle. This time do not hesitate to cut the edge with a sharp knife. The dough should be really thin, about 0.3/0.5cm thick.
  4. Keep the trimmed edges to form another dough ball that you can reuse to create more biscuit. The bigger the rectangle is the bigger the biscuit size will be. I did approximately a rectangle of 15cm width x 30cm length. Spread caster sugar and cinnamon all over the rectangle. If you do not like cinnamon do not use it. I tried a batch without it and it still really tasty without spice.
  5. The rectangle lengthwise direction should be in front of you before folding. Then imagine that you will have to fold the width 4 times. So if the total width is about 15cm you will have to fold by 4cm each time (ahah I am so good in math!). Look at the sketch I did below. It could help to understand how to proceed. It is not easy to explain even if it is pretty easy to do.

See it on my blog


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