Sweet Crunchy Sugar Cookies (Print View)
Flaky, sweet pastry strips caramelized with cinnamon and sugar for a crisp, golden crunch.
# What You'll Need:
→ Pastry Base
01 -
1 sheet puff pastry, thawed (24cm square)
→ Sweet Coating
02 -
70 grams granulated sugar
03 -
1 teaspoon ground cinnamon
# Directions:
01 -
In a small bowl, thoroughly mix the ground cinnamon and granulated sugar.
02 -
Sprinkle 2 tablespoons of cinnamon sugar mixture evenly over the surface of the thawed puff pastry sheet.
03 -
Use a rolling pin to gently press the sugar mixture into the pastry surface to ensure adhesion.
04 -
Flip the pastry sheet over and repeat sprinkling with an additional 2 tablespoons of cinnamon sugar. Roll again to press the sugar in.
05 -
Fold the long edges of the pastry halfway toward the centre. Roll gently to flatten the layers slightly.
06 -
Fold the edges again until they meet in the middle. Roll gently to fuse the layers.
07 -
Sprinkle half of the remaining cinnamon sugar mixture over the folded pastry and roll gently to adhere.
08 -
Fold the pastry in half lengthwise so that you create six layers. Lightly press together.
09 -
Transfer the folded dough to the refrigerator and chill for 15 minutes to firm.
10 -
Preheat the oven to 200°C.
11 -
Remove dough from the fridge. Using a sharp knife, cut the pastry into 1cm wide strips.
12 -
Dip the cut edges of each pastry strip into the remaining cinnamon sugar mixture.
13 -
Evenly space the strips on a lined baking tray, maintaining 5cm between each piece.
14 -
Bake the strips for 14 minutes, or until the sugar caramelizes and turns golden.
15 -
Carefully invert each pastry strip and bake for an additional 4 minutes until both sides are golden brown.
16 -
Transfer baked strips to a wire rack lined with parchment paper. Allow to cool completely before serving.
# Notes:
01 -
Chilling the dough makes slicing clean and helps the cookies hold their shape while baking.