— 100g plain flour, plus extra
for dusting — 100g strong white bread
flour — 200g butter — 250g caster sugar — 250g dark chocolate (70 per cent cocoa solids), melted
Sift the flours and a pinch of salt into a mixing bowl.
Chop the butter into cubes, add to the flours and mix gently for 1-2 minutes, rubbing the butter into the flour with your fingertips until it looks like large breadcrumbs (still with some lumps of butter).
Add 80ml cold water and mix gradually until the dough comes together to form a ball, with pieces of butter still visible. Place in the fridge to rest for 30 minutes.
Remove the dough from the bowl and roll out on a lightly floured surface, into a rectangle about 3cm thick. With a short side nearest to you, gently score a line horizontally at the halfway point, and score again horizontally into quarters. Make a double turn by folding over each end to meet in the middle at the centre line, then folding over one flap on top of the other.
Leave to rest for 30 minutes in the fridge.
Bring the dough out of the fridge, roll it out again and make another double turn. Roll out to a rectangle 3cm thick and chill for a further 30 minutes.
Finally, roll out the dough to a rectangle 4mm thick (about 20 x 30cm). Brush the surface with cold water and sprinkle all over with 125g of caster sugar. Carefully turn the dough over and repeat, brushing the other side with water and sprinkling with the remaining sugar.
Starting from a long edge, roll the dough up like a Swiss roll. Wrap with cling film and twist it closed at both ends.
Place the wrapped dough in the freezer until it is firm to the touch. Preheat the oven to 170C/gas mark 3½.
Take the dough out of the freezer, remove the cling film and slice into 1cm slices.
Lay on a baking tray lined with silicone paper (if you have small metal baking rings you can place the slices in them to stop the palmiers spreading on the tray).
Bake for 20 minutes, then flip the slices over and cook for 5-7 minutes, until golden in colour. Make sure the centres are cooked properly.
Allow the palmiers to cool, then dip the bases in melted chocolate to coat and allow to dry on a wire rack.