For the biscuits
In a small bowl, using a spatula or wooden spoon, cream the Saint Agur blue cheese into a smooth paste.
Line 3 baking trays each with a sheet of greaseproof paper.
Place a large sheet of greaseproof paper on the kitchen worktop.
Place the puff pastry onto the greaseproof paper and using a knife or pastry palette knife, smooth the Saint Agur blue cheese all over the puff pastry in a smooth, even layer.
Take the two long sides of the puff pastry and fold evenly into the middle of the sheet so the two long edges touch.
Sprinkle the folded puff pastry with a tablespoon of caster sugar and fold the pastry in half lengthways.
Place the folded puff pastry into the freezer for 20-30 minutes until frozen solid.
For baking the biscuits
Pre-heat the oven to 180°C.
Place the frozen puff pastry onto a chopping board and cut into 1cm slices.
Place onto the baking trays lined with greaseproof paper, making sure there is a 2cm gap between each one. Dust with a little icing sugar all over in order to give the palmier a caramelised glaze once cooked.
Bake in the oven for 10-12 minutes until golden brown.
Repeat with the remaining 2 trays.
(Alternatively you can store the remaining pieces in the freezer to cook at a later date should you prefer. Cooking them from frozen will take the same amount of time.)
Once the palmiers have cooled, top with a few small pieces of Saint Agur blue cheese and sprinkle with chopped chives.