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75g butter (room temperature)
75g caster sugar
1/2 free-range organic egg (small)
1/2 teaspoon vanilla extract
125g (Zeeland) flour
1/2 teaspoon baking powder
Fondant icing, in autumn colors
For St. Martin's Day this year, we are baking autumn leaves for our mini-monsters. Vanilla cookies and with fondant, please, they shout! We actually wanted to try royal icing, for a change. And maybe a chocolate cookie? But no, thank you very much, we’d rather have our own cookies :))) It does have a certain charm, so let's get on with it!
How to bake autumn leaves (with fondant)
Make biscuit dough with the recipe.
Place it in the fridge for an hour.
Knead and roll it to 1cm thick.
Cut out autumn leaves.
Preheat the oven to 170°C
Bake the biscuits for 10-12 minutes.
Let cool on the baking tray for 5 minutes.
Let them cool completely on a wire rack.
Meanwhile you cut out fondant icing
Knead the icing until it is soft and flexible.
Mix some white into a piece of brown.
Cut out dark brown acorns and light brown too..
Stick dark brown caps on light brown acorns.
Stick autumn-coloured icing onto the leaves and press in veins.
Allow the Autumn leaves to dry on the biscuits for a moment.
Happy St. Martin's Day!