Comet cookie cutter with embossing

Comet cookie cutter with embossing

The comet cutter with internal embossing brings a shining celestial body to your Christmas and cake plate. The motif made of robust stainless steel with clear embossing draws fine contours directly into the dough and makes decorating noticeably easier. The shape measures 10 x 3 x 2.2 cm and is suitable for classic butter biscuits, Mailänderli, gingerbread and Spitzbuben as well as for fondant, marzipan and flower paste. The comet looks particularly beautiful as a motif for Advent cookies, starry sky cake decorations or as a topper on cupcakes and muffins. The cutter can also be used for festive aperitifs and star-themed parties. Cheese slices, sausage leaves or puff pastry flakes can be turned into shiny comet bites that add a particularly atmospheric touch to aperitif platters and Christmas buffets. Instead of flour for dusting, we recommend using baking starch. It forms a wafer-thin film over the dough, allows the shape to glide and is absorbed without residue during baking. Roll out the dough to a thickness of approx. 0.5 cm, cut out the comets and carefully lift the motifs onto the baking tray lined with baking paper. Bake the cut-out biscuits in the preheated oven until they are golden brown in color. Use your recipe as a guide for the temperature and time. There are two settings for clear embossing. The temperature of the dough: if it is too warm, the motif will not be clean; a short stay in the fridge will help. The thickness of the dough: too thick swallows up the lines, too thin causes breaks. If you are working with kneaded dough, always use cold butter. After cooling, decorate the comets with royal icing in gold, silver or white. The embossing serves as a perfect guide for the lines with the cornet. Edible glitter and small sugar pearls create sparkling accents reminiscent of stardust. We recommend cleaning by hand, as the dishwasher can cause rust. A magical helper for shining starlit moments in the bakery.