Cookie cutter with lion ejector

Cookie cutter with lion ejector

The cookie cutter with lion ejector measures 5.3 × 5.5 × 4.5 cm and is perfect for different types of dough, fondant or marzipan. The cutter is embossed on the inside so that your biscuits already have the necessary contours when they are cut out. Before using, make sure that the work surface, hands, rolling pin and cutter are dusted with flour or baking starch 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 after baking. For a stable dough, we recommend using cold butter, as it holds the dough together. If necessary, place the dough in the fridge for a few minutes if it is too sticky or too warm. Cut out the biscuits and press the embossing button once or twice. Lift the cut-out biscuit, place it on a baking tray lined with baking paper and press the button again to release the biscuit from the mold. Then bake the biscuits in a preheated oven at 200 °C until golden brown. Once baked and cooled, you can decorate the biscuits with royal icing. Prepare the icing as described on the packaging. So that the icing does not just remain white, you can color it with ProGel colors. 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. Leave the biscuits to harden in a dry place after decorating. The cutter is also ideal for decorating with fondant or marzipan. To do this, roll out the fondant or marzipan with a rolling pin and baking starch and cut out the motifs. After use, the cutter can be cleaned in the dishwasher.