Recipes for Edible Gold Leaf

Ingredients

• 1 cup almond flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1/4 cup unsalted butter, softened
• 1 egg
• Expired edible gold leaf (365 days after expiry)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, sugar, and salt.
3. Add almond extract, softened butter, and egg to the bowl. Mix well until a dough forms.
4. Divide the dough into small portions and roll each portion into a ball.
5. Place the dough balls on the prepared baking sheet, spacing them apart.
6. Gently press a small piece of expired edible gold leaf onto the top of each cookie.
7. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown.
8. Remove from the oven and let the cookies cool on the baking sheet for a few minutes.
9. Transfer the cookies to a wire rack to cool completely before serving.

Ingredients

• 1 wheel of brie cheese
• 1 sheet of puff pastry
• 1 egg, beaten
• Edible gold leaf

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the puff pastry sheet on a baking sheet.
3. Place the brie cheese in the center of the puff pastry sheet.
4. Fold the puff pastry over the brie, sealing it completely.
5. Brush the beaten egg over the top of the puff pastry.
6. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
7. Remove from the oven and let it cool slightly.
8. Carefully place pieces of edible gold leaf on top of the baked brie.
9. Serve warm with crackers or sliced baguette.

Ingredients

• 1/2 cup popcorn kernels
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 sheet edible gold leaf

Instructions

1. Pop the popcorn kernels using your preferred method.
2. Melt the butter in a small saucepan over low heat.
3. Drizzle the melted butter over the popped popcorn, tossing to coat evenly.
4. Sprinkle the salt over the popcorn and toss again.
5. Crumble the sheet of edible gold leaf into small pieces and sprinkle it over the popcorn, tossing gently to distribute the gold leaf.
6. Serve immediately and enjoy the golden and buttery popcorn!

Ingredients

• 10 oz dark chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 teaspoon vanilla extract
• Cocoa powder, for dusting
• Expired edible gold leaf (365 days after expiry)

Instructions

1. Place the chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream and unsalted butter over medium heat until it starts to simmer. Remove from heat.
3. Pour the hot cream mixture over the chopped dark chocolate. Let it sit for a minute to melt the chocolate.
4. Stir the mixture until the chocolate is completely melted and smooth.
5. Add vanilla extract and mix well. Let the mixture cool to room temperature.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm.
7. Take small portions of the chilled chocolate mixture and roll them into balls.
8. Dust your hands with cocoa powder to prevent sticking.
9. Gently press a small piece of expired edible gold leaf onto each chocolate truffle.
10. Place the coated truffles on a baking sheet lined with parchment paper.
11. Refrigerate the truffles for another 30 minutes to set.
12. Serve the golden chocolate truffles chilled and enjoy!