Biscuits: Autumn Leaves


Preparation info

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Appears in

Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

  • About

Damp mists, woolly jumpers and long walks gathering conkers and blackberries, meandering through the rustling leaves: each year I wait in anticipation for this time of year, but you can bake these whenever you want. Leaf shapes are very forgiving to make without a cutter as they are organic shapes. I made a template with plastic. Perfect with afternoon tea following a long walk.



    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, preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. If the remaining dough becomes too soft before you get to it, chill to firm it up again. (If it’s too soft, it will be impossible to cut.)

    Bake for 10-15 minutes; the biscuits will have darkened a little. Remove from the oven and leave for a few minutes, then transfer to a wire rack to cool. They will become crisp.

    When cool, dust the leaves with a little gold powder, using the brush.

    To Bake

    see: Gingerbread Biscuits