Palm Biscuit, Palmier, Elephant Ears, or Loutolim Biscuit… You may call it whatever you please. But one thing that all, young and old, will agree on is that this biscuit is delicious and irresistible. I grew up calling this “Loutolim biscuit” because my parents would always get these biscuits from a local bakery in the village of Loutolim in South Goa. This bakery, called the Jila Bakery, is renowned in South Goa for these biscuits! I wasn’t much of a tea drinker growing up, but I did love it when these were served during tea time! Do enjoy this crispy, caramel-sugary delight with your tea as well!

What you will need:

How to make it:

• Preheat the oven to 400 degree F.
• Thaw the frozen pastry sheets till they are soft.
• Tip: If you make the chocolate cookies, then add a tablespoon of cocoa powder for every 1/4 cup of sugar. Each pastry sheet needs around 1/4 cup of caster sugar.
• Add sugar on a baking mat and place the pastry sheet on top.
• Sprinkle more sugar on top of the pastry sheets.
• Roll them out evenly using a rolling pin.
• Start rolling the sheet from either end, working your way towards the center.
• Press down firmly. Wrap each roll in plastic wrap.
• Put this roll in the refrigerator for 20 minutes.
• Remove the roll and cut into pieces of equal thickness (around 1/3 of an inch). Dip these pieces in the sugar on either side.
• Place these pieces on a baking sheet.
• Cook in a preheated oven for 10 minutes. Turn and cook for another 10 minutes on the other side as well.
• Remove and place on a cooling rack.
• Enjoy them with coffee or tea!
• Note: You can store them in an air-tight container for around a week (if you can resist them that is!). The best thing is to freeze the prepped cookies and then thaw for an hour before cutting them and baking them fresh.