CHOCOLATE-DIPPED PALMIERS

/ Makes 14–16

These palm tree, or elephant ear, shaped pastries are, in fact, French. However, they were in every pastry shop in Madrid. The difference between these and their French counterparts is that the Spanish ones are made with lard from Ibérico pigs. Often served plain, but for a more indulgent treat, dip them in dark chocolate.

PREP: 20 minutes

REST: 1 hour

BAKE: 10 minutes

260g plain flour, plus extra for dusting

1 teaspoon salt

1 tablespoon caster sugar

185ml water

95g unsalted butter, frozen then grated

95g lard, frozen then grated

30g granulated sugar

150g dark chocolate, melted

1. To make the pastry, mix the flour, salt and caster sugar together in a bowl. Gradually add enough water to form a dough. Roll the dough out on a lightly floured work surface into a rectangle about 20cm x 30cm.
2. Scatter half the grated frozen butter and lard over the pastry. Fold down the top third of the pastry and fold up the bottom third, as if folding a letter.
3. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process, adding the remaining frozen butter and lard and folding as before. Roll out and repeat two more turns with the dough to create the layers in the pastry. Wrap the dough in clingfilm and leave to rest in the fridge for 30 minutes before using.
4. Sprinkle half the granulated sugar on the work surface. Roll the pastry out on top of the sugar to 30cm x 50cm. Scatter more sugar on top.
5. Starting from the long edge furthest away from you, roll the pastry tightly to the centre. Repeat from the other side so they meet in the middle. Wrap in clingfilm and place in the fridge for at least 30 minutes.
6. Preheat your oven to 200°C/Gas 6.
7. Cut slices 1.5cm thick and place on two baking trays lined with parchment paper. Bake for 10 minutes, then turn with a palette knife and cook the other side until crisp and golden. Cool on a wire rack, then dip in the melted chocolate. Place the palmiers on parchment paper and leave to set.