Ingredients
Method
1.Have butter at room temperature.
2.Beat butter in small bowl with electric mixer until smooth. Scrape vanilla seeds into bowl, add sifted icing sugar, beat until mixture is light and fluffy.
3.Whisk egg white in small bowl with fork until frothy. Beat egg white and flour into butter mixture on low speed until combined. Cover, refrigerate 1 hour.
4.Preheat oven to 200°C (180°C fan forced). Grease oven tray with butter. Use fingers to grease inside each cutter with butter.
5.Place the cutters on tray, spoon 1 heaped teaspoon of dough inside each cutter, spreading dough with the back of a spoon. Bake leaves with the cutters still in place for about 6 minutes. Working quickly, remove cutters, use a spatula to lift leaves onto a rolling pin, stand until cool and crisp. Repeat with remaining dough to make 18 leaves.
These light and fluffy cookies are so lifelike they look as though they have fallen straight off the tree. They are exceptionally lovely served with a bowl of vanilla-bean ice-cream. If the dough doesn’t spread to fill inside the cutters, use a skewer to push the dough into the points of the cutters. The leaves harden very quickly, so only make three at a time. Wipe oven tray clean with kitchen paper and regrease with butter between each batch of biscuits. You need three 7cm x 8cm leaf cutters for this recipe.
Note
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