Recipes

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

  1. Preheat oven to 210°C.

  2. Mix together the butter, icing sugar and hazelnuts.

  3. Add the egg and mix well.

  4. Add the Laucke Wallaby Flour and mix to a paste.

  5. Allow to rest, pin out to 4 mm thick.

  6. Cut out with a small LEAF CUTTER and mark veins in the top to resemble leaves.

  7. After baking dip half the biscuit in chocolate.

  • Laucke Specialities
  • Bake: 12 - 15 minutes
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