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.
- 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.