Snail cutter

Snail cutter

The snail cookie cutter made of robust stainless steel brings playful garden charm to your biscuit plate. The cute motif with the typical snail shell is the ideal companion for spring cookies, children's birthday parties with a nature theme and garden festivals. The mould is suitable for classic butter biscuits, Milanese biscuits, gingerbread and pointed biscuits as well as for fondant, marzipan and flower paste. The snail looks particularly beautiful for spring and summer baking, as a topper on cupcakes and muffins or as a motif decoration for birthday cakes. The cutter can also be used for aperitifs and children's buffets. Cheese slices, sausage leaves or puff pastry flakes can be turned into playful snail snacks that lovingly enhance aperitif platters and sandwich buffets. Carrot or cucumber slices in the shape of snails are a hit on children's plates. Use baker's starch instead of flour when dusting the work surface and the mould. The fine starch glides better, absorbs less dough moisture and leaves no visible marks when baking. Roll out the dough to a thickness of about 0.5 cm, cut out the snails and carefully lift the motifs onto the baking tray lined with baking paper. Bake the biscuits in the preheated oven until golden brown, temperature and baking time according to the recipe. A few points will help to ensure success. If the dough sticks when you cut it out, it is usually too warm; a quarter of an hour in the fridge will help. Do not roll out the dough too thinly, otherwise narrow contours will break when you turn it over. Cold butter is a must for kneading dough, it holds the structure together. After cooling, decorate the snails with royal icing in delicate pastel shades or warm brown tones. Use fine cornet to trace the typical spiral on the snail shell. Two small sugar pearls as antennae make the motif particularly lively. The stainless steel cutter is dishwasher-safe and will last a long time. A loving helper for springtime baking fun.