Dough for Decorative Biscuit Leaves
OR add freeze-dried fruit for aroma and flavour -> For the leaves, if I want, I can add 30 g freeze-dried raspberry with the butter and sugar and remove only 10 g flour. Freeze-dried fruit is always added with the butter and sugar because the fat is a carrier of aroma.
Ingredients
| 200 g | powdered sugar |
| 200 g | butter, at room temperature |
| 200 g | egg whites |
| 200 g | flour |
| — | food colouring |
Instructions
- Mix the butter with the powdered sugar in the mixer, first slowly, then fast, to a cream. Then, while the mixer runs, slowly add the egg whites. Be very careful there are no yolks, otherwise the biscuits will not come out of the molds!!!
- Add the flour and beat for a few minutes on max, periodically scraping the sides with a spatula. The more it is beaten, the more easily they will come out of the molds, so let it beat hard for about 5 minutes. This helps the dough shrink after baking and release from the mold.
- Divide into several batches, colour each with gel colour in a different colour. Spoon into the molds. With a spatula clean the silicone perfectly, so that dough remains only in the molds.
- Bake with fan at 150 - if the molds are shallow, 5 min; if deeper, 6 min.
- Place on the cold worktop for 5 seconds and then remove either by hand or with light tapping or by pulling the silicone to release them. Take them out warm!