Speculoos Palmiers

I have been baking some festive rough puff pastry palmiers. They are flavoured with a speculoos style spice of cinnamon, nutmeg and ginger mixes with light brown sugar, and are dusted with caster sugar. 

This should have been a really simple bake, but it seems my impatience and a lack of chilling of the pastry meant the first batch went straight in the bin after all the butter and sugar had leaked out. The second attempt were a lot better, although still not perfect as some sections were slightly more doughy than intended. This is probably due to me trying to speed up the puff pastry making process with double turns and the freezer. Nonetheless, the spiced flavour is delicious, and they are light and have flaked reasonably well. They are almost spot on.