Bunny cutter with ejector

Bunny cutter with ejector

Bring Easter into the bakery with this bunny cutter. The internal embossing creates clear contours directly when cutting out, and the practical ejector removes the motif cleanly from the mold. The mould is suitable for classic butter biscuits, Milanese biscuits, gingerbread biscuits and pointed biscuits as well as for fondant, marzipan and flower paste. The bunny cutter is particularly popular for Easter brunch biscuits, as a topping for cupcakes and muffins or as a motif for Easter cakes. The cutter can also be used for savory Easter brunch and festive aperitifs. Cheese slices, sausage leaves or puff pastry flakes can be turned into little bunnies to add an Easter touch to aperitif plates and sandwich platters. Carrot or cucumber slices in the shape of bunnies are also particularly fun on children's plates. Use baker's starch instead of flour when dusting the work surface and mould. The fine starch glides better, absorbs less moisture from the dough and leaves no visible marks when baking. Roll out the dough to a thickness of about 0.5 cm, cut out the bunny motif, press the embossing button once or twice and lift the dough onto the baking tray lined with baking paper by pressing again. Bake the biscuits in the preheated oven until golden brown, temperature and baking time according to the recipe. Small stumbling blocks can be easily avoided. If the dough is too warm or sticky, place it briefly in the fridge. If the dough is rolled out too thickly, the embossing will be blurred and if it is too thin, the ears will break. Always use cold butter for kneading dough as it gives the dough stability. Once cooled, decorate the bunnies with royal icing in delicate pastel shades, icing or tempered chocolate. A pink nose, small sugar pearls or sprinkle decorations round off the motif nicely. The cookie cutter is made of plastic and is quickly ready for use in the dishwasher. A reliable helper for a happy Easter in the bakery.