Autumn Leaves

Autumn Leaves A

During autumn I love crunching leaves underfoot, so I thought why not make some autumn leaves to crunch on indoors. A cute little twist on gingerbread, these are easy to make and their miniature size will fill any biscuit tin just like leaves in a park.

Autumn Leaves
Makes 90

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  • 225g plain flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • pinch ground cloves
  • ½ teaspoon bicarbonate of soda
  • 60g unsalted butter, cubed
  • 60g light brown soft sugar
  • 60g golden syrup
  • 1egg, beaten

Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line three baking trays with non-stick baking paper.

Sift the flour and spices into a bowl and stir to combine then set aside.

Place the butter, sugar and golden syrup in a large saucepan and heat gently, stirring, until melted. Remove from the heat and allow to cool for a few minutes.

Add the flour and spices to the slightly cooled saucepan along with the egg, and mix with a wooden spoon until it forms a dough. On a lightly floured surface, roll the dough to 3mm thick and cut out leaf shapes (a 4cm ‘rose leaf’ cutter will yield 90 biscuits), re-rolling the scraps as necessary. Place the leaf shapes on the prepared baking trays.

Bake each tray of biscuits for 6-8 minutes (they may need longer if they are bigger) until lightly browned and firm to the touch. Leave to cool for a few minutes on the baking tray before transferring to a wire rack to cool completely.


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