1. Combine all ingredients for the shortcrust pastry to form a smooth dough. Wrap it in plastic wrap and let it rest in the refrigerator for about 1 hour.
2. Roll out the dough on a lightly floured surface with a rolling pin to a thickness of 5 millimeters. Cut out leaf shapes or use a cookie cutter.
3. Place the leaves on a baking sheet lined with baking paper. Use a small knife to draw a vein pattern on them and bake in the center of the oven preheated to 200 degrees Celsius for about 10 minutes. Let them cool down completely afterwards.
Nutrition per serving
kcal: 5
Protein: 0 g · Fett/Fat: 0 g · Carbs: 0 g
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