Roll out the dough on a lightly floured surface to about 4mm thick. Place it on a tray and put in the refrigerator for 30 minutes; this makes it far easier to work. Cut through the dough around the leaf templates with a sharp knife and, with the tip, score on the veins of the leaves. Place on baking sheets lined with baking parchment. As you work,
When cool, dust the leaves with a little gold powder, using the brush.
see: Gingerbread Biscuits