Cookie cutter with zebra ejector

Cookie cutter with zebra ejector

The cutter with zebra ejector is perfect for different types of dough, fondant or marzipan. The cutter measures 5 × 5.5 × 4.5 cm and has an internal embossing. This means that your biscuits will already have the necessary contours when you cut them out, making subsequent decorating much easier. 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. For a stable dough, we recommend using cold butter, as it holds the dough together. Roll out the dough to a thickness of about 0.5 cm. We recommend this thickness as the embossing remains clearly visible after baking and the cut-out shapes are easier to lift onto the baking tray. If necessary, place the dough in the fridge for a few minutes if it becomes too sticky or too warm. Now cut out the biscuits with the cutter, hold them on the table and press the embossing button once or twice. Lift the biscuit and press the button again so that it comes straight out of the mould. Place the biscuits on a baking tray lined with baking paper and bake at 200 °C until golden brown. Once the biscuits have baked and cooled, you can decorate them with royal icing. Prepare the mix as described on the packaging. So that the icing does not just remain 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 biscuits with a brush. Finally, you can decorate the biscuits with sprinkles. Leave the biscuits to harden in a dry place after decorating. The cutter is also ideal for decorating with 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.