Spiced Shortbread Autumn Leaves

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Shortbread is often seen as either a summer or a winter treat. Piled high with strawberries and cream, it’s a great dessert for the warmer months, or delivered in tins as a Christmas gift. I can’t resist the soft, buttery texture of shortbread so have made an autumnal version; golden brown and filled with seasonal spices, and cut into cute little leaves as seasonal decoration.

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I found these cookie cutters on Amazon and they have been amazing, perfect for shaping biscuits, pastry or little decorations.

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Creating the dough is oh-so simple. In a bowl, combine:
1/2 Cup Softened Butter
1/4 Cup Golden Caster Sugar
2/3 Cup Plain Flour
1 tsp Cinnamon
1 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp Ground Cloves

And work together until it forms a dough. It is a particularly soft dough, so I found it easier to place the dough between two sheets of baking paper to roll it out. Roll it out untilย it’s about a cm thick.
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Cut out the leaves using the cookie cutters, and place on a lined tray. They might need a bit of persuading to get from the cutters to the tray as the dough is so soft, but if it gets stuck, just poke it through with your fingers.

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Score little lines into the leaves using a blunt knife to add a little bit of decoration, and top with a sprinkling of sugar. Pop the tray in the fridge for 10 minutes to chill.

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Bake the shortbread in a 180c Oven for 10-15 minutes until golden brown.ย Mine are very little so if you used a larger cutter you may need more time.

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Leave to cool and enjoy! You could really make these in any shape you wanted to, but I loved the idea of leaves to go alongside the seasonal spices. The cinnamon, nutmeg and cloves add a gorgeous rich colour to the otherwise usually pale shortbread, and the spice adds a lovely warming kick to a chilly afternoon!

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