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Line 2 baking trays with baking paper.
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Place the butter and caster sugar in a
mixing bowl and beat with electric beaters until the mixture is
light and creamy.
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Sift the flours into the butter
mixture, mix together with a flat-bladed knife to make a crumbly
dough.
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Gather together and turn out onto a
sheet of baking paper, press together gently.
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Cover with another sheet of baking
paper and roll out the dough to 7mm thick.
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Peel off the top sheet of baking paper
and cut shapes from the dough using bell-shaped cutters.
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Preheat the oven to 315F Gas 2-3, or
till the bells are golden underneath.
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Lightly brush the top of the biscuits
with egg white and lay a piece of gold leaf on top.
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Rub gently with your finger to
transfer the gold leaf from the tissue paper to the biscuit.