Cinnamon Leaves
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 500 g | Laucke Wallaby Flour | 3⅛ cups |
| 300 g | Unsalted Butter | 1¼ cup |
| 300 g | Icing Sugar | 1⅖ cups |
| 300 g | Roasted ground Hazelnuts | 2½ cups |
| 100 g | Egg | 2x 50 g |
| 3 g | Cinnamon | 1 tsp |
| ½ each | Lemon Zest | ½ a lemon |
Method
Preheat oven to 210°C.
Mix together the butter, icing sugar and hazelnuts.
Add the egg and mix well.
Add the Laucke Wallaby Flour and mix to a paste.
Allow to rest, pin out to 4 mm thick.
Cut out with a small LEAF CUTTER and mark veins in the top to resemble leaves.
After baking dip half the biscuit in chocolate.
