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Autumn leaf biscuits
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Make colorful autumn cookies.
Ingredients:
  • Red and yellow food colouring, to tint
  • 150g butter, at room temperature, chopped
  • 125ml (1/2 cup) maple syrup
  • 1 egg
  • 300g (2 cups) plain flour
  • 100g (2/3 cup) self-raising flour
  • 2.50 gm ground cinnamon
  • 2.50 gm bicarbonate of soda
  • 1 egg white
  • 275g (1 3/4 cups) icing sugar, sifted
  • 21.00 gm lemon juice
Instructions:
  • Preheat oven to 160C/140C fan forced and line 2 large baking trays with baking paper. In a bowl, use electric beaters to whip the butter until pale and creamy, then mix in the maple syrup until well combined. Add the egg and continue beating until fully incorporated.
  • Combine sifted flours, cinnamon, and bicarbonate of soda with the butter mixture. Use a butter knife to cut and mix until well combined. Shape the dough into a ball, then divide it into 2 portions. Roll out one portion between two sheets of baking paper to 5mm thickness. Cut out leaf shapes using an 8cm cutter, then transfer them to lined trays.
  • Continue the process with the rest of the dough and handle the scraps with care. Use a 2cm leaf cutter to shape the dough. Arrange on baking trays and bake for 15 minutes or until golden brown. Let them cool on a wire rack before serving.
  • Prepare the icing by whisking the egg white until frothy in a bowl. Stir in icing sugar and half of the lemon juice until smooth. Gradually add more juice until the icing reaches a spreadable consistency. Split the mixture into 2 parts and color each portion with food coloring as desired.
  • Top each biscuit with small dollops of red and yellow icing, then use your fingertips to create a marbled effect. Place the biscuits on a rack to set. Repeat the process with the rest of the biscuits, adjusting the icing consistency by adding a drop of water if needed.

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