Cho­co­late-dipped palmiers

Makes 20

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— 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.

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