Butterscotch Palmiers

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Use a large, flat baking tray for even cooking.

2. 2

   In a large mixing bowl, combine the flour, granulated sugar, confectioner's sugar, and salt.

   Tip: Whisk the dry ingredients together to ensure even distribution.

3. 3

   Add the cold unsalted butter and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

   Tip: Be careful not to overmix the dough.

4. 4

   In a separate bowl, whisk together the large egg, butterscotch syrup, and vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl to incorporate all the ingredients.

5. 5

   Add the egg mixture to the dry ingredients and mix until a dough forms.

   Tip: Use a wooden spoon or spatula to mix the dough until it comes together in a ball.

6. 6

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm.

   Tip: Use a rolling pin to achieve an even thickness.

7. 7

   Cut the dough into long, thin strips, about 1cm wide.

   Tip: Use a sharp knife or pastry cutter to get clean edges.

8. 8

   In a small saucepan, heat the palm oil over low heat.

   Tip: Use a thermometer to monitor the temperature.

9. 9

   Dip each palmier into the hot palm oil for about 2 seconds on each side, until golden brown.

   Tip: Be careful not to burn the palmiers.

10. 10

    In a small bowl, mix together the confectioner's sugar and flaky sea salt.

    Tip: Use this mixture to sprinkle over the palmiers before serving.

11. 11

    Arrange the palmiers on a wire rack to cool completely.

    Tip: Let the palmiers cool completely before serving.

12. 12

    Once the palmiers are cool, fill them with the butterscotch filling.

    Tip: Use a piping bag or a spoon to fill the palmiers.

13. 13

    Serve the palmiers immediately, or store them in an airtight container at room temperature for up to 3 days.

    Tip: These palmiers are best served fresh, but they can be stored for later use.