Mix all the ingredients of dough together till you get a soft ball of dough. Flatten into a square and cover with cling film and refrigerate for a couple of hours.
For the floured butter, mix butter and flour together till well blended. Flatten it out to a rectangle where the length is double the size of the dough. Cover with cling film and refrigerate for a few hours.
Sprinkle the work surface with some flour. Place the floured butter and place the dough on top of the floured butter on either left or right side.
Fold the top 1/3 of the beurre manie down, then fold the whole lot in half. Roll out a little in both directions to speed cooling, film and pop in the fridge until well chilled. Give the dough a 1/4 turn. Roll out.
Fold the top down and the bottom up to meet at the centre. Fold the whole lot in half. Roll out a little and chill as usual. Repeat the procedure and chill. Your puff pastry is ready.
For the Cinnamon-Sugar Palmiers:
Mix the sugar with cinnamon well and keep aside. Sprinkle some sugar mixture on the work surface.
Roll out the puff pastry into a rectangle (15 x 12 inch). Sprinkle the sugar cinnamon mixture generously to form a thin layer. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle.
Preheat the oven to 200 C.
Slice the pastry crosswise into 1/4-inch palmiers - they'll look like little scrolls - and arrange them on a parchment-lined baking sheet.
Bake them for 12-15 minutes, until they puff and turn golden brown.
Remove from baking sheet and let it cool completely before serving.