Cookie cutter with giraffe ejector

Cookie cutter with giraffe ejector

The giraffe cookie cutter with ejector is ideal for different types of dough, fondant and marzipan. Whether savory or sweet, this motif makes your cookies taste even better. The cutter is embossed on the inside so that your biscuits already have the necessary contours when they are cut out. The cutter measures 6.5 × 4.5 × 4.5 cm. Before use, make sure that the work surface, hands, rolling pin and cutter are dusted with flour to prevent the dough from tearing during processing. A thinly rolled out dough will become crispy after baking. If you prefer the biscuits to be softer, you can leave the dough about 0.5 cm thick. We recommend this thickness, as the embossing remains more visible. For a stable dough, we recommend using cold butter, as it holds the dough together. This makes it easier to lift the cut-out motifs onto the baking tray. Cut out the biscuits and press the embossing button once or twice. Lift the cutter together with the biscuit and place it on a baking tray before pressing the embossing button again to release the biscuit from the mould. Place the biscuits on a baking tray lined with baking paper and bake at 200 °C until golden brown. If necessary, place the dough in the fridge for a few minutes if it is too sticky or too warm. Once cooled, you can decorate the biscuits with royal icing. Prepare the mix as described on the packaging. To ensure that the icing is not just white, you can color it with ProGel colors. Divide the icing into as many bowls as the number of colors you want to use. One dab of ProGel color is enough to achieve an intense color. Then apply the royal icing to the cooled biscuits with a brush. Finally, you can decorate the biscuits with sprinkles. The cutter is also ideal for decorating fondant or marzipan. Roll out the fondant or marzipan with a rolling pin and baking starch and cut out the motifs. After use, the cutter can easily be cleaned in the dishwasher.