Ginger Palmier Cookies Bunny Ears

Recipe by Victoria Theng.


  • 302g plain flour
  • 227g chilled unsalted butter, cut into 2.5cm pieces
  • ½ tsp salt
  • 75g ice cold water
  • 300g Buderim Baking Ginger
  • 200g sugar


  1. Add flour & salt to a bowl. Mix to combine, add the butter. Toss butter in the flour, then flatten each piece once into a flat shard. As you work, continue to coat the butter in flour. Make a well in the middle & pour in the water.
  2. Continue to toss the flour with the water until it begins to come together. As the flour begins to hydrate, switch to a kneading motion, being careful not to over knead. Form the dough into a 2cm thick disk & wrap tightly in cling wrap. Refrigerate for 30 minutes.
  3. On a lightly floured surface, roll out the dough to 1cm thick. Brush off excess flour & fold in ½, then into ¼. Refrigerate for another 30 minutes, then repeat this step 3 more times. After the final roll, tuck the edges of the dough to form a rounded shape, wrap & refrigerate again for 30 minutes.
  4. Meanwhile, preheat fan oven to 200C. Combine the ginger with half of the sugar. Sprinkle a clean work surface with the remaining half of the sugar. Roll the dough out to a 2mm thick rectangle shape, pressing into the sugar, roughly 36x26cm.
  5. Sprinkle pastry evenly with the ginger mixture, pressing in with the rolling pin, rolling out to 36x36cm.
  6. Fold each long side inwards 2 times, then fold in the middle. Slice into 2cm slices. Place on a lined baking tray & slightly flatten. Bake for 14 minutes, flip & bake for another 14 minutes, or until golden. Cool before serving.