Cookie cutter with gingerbread man ejector

Cookie cutter with gingerbread man ejector

The cookie cutter with gingerbread man ejector measures 4.7 × 6 × 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. This will prevent the dough from tearing during processing. A thinly rolled out dough will be crispy after baking. If you prefer your biscuits to be softer, you can roll out the dough to a thickness of about 0.5 cm. We recommend this thickness, as the embossing remains more visible after baking. For a stable dough, we recommend using cold butter. This holds the dough together and makes it easier to lift the cut-out shapes onto the baking tray. Place the dough in the fridge for a few minutes if it is too sticky or too warm. Cut out the biscuits with the cutter and press the embossing button once or twice. Lift the cut biscuits and place them on a baking tray lined with baking paper. Then press the button again to release the biscuit from the mold. Then bake the biscuits 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. Apply the royal icing to the biscuits with a brush. Finally, you can add a little sprinkle decoration to the biscuits. After decorating, place the biscuits in a dry place to harden. The cutter is also suitable for decorations made from 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 be cleaned in the dishwasher.