Easter egg cutter with ejector and embossing

Easter egg cutter with ejector and embossing

With this Easter egg cutter, you can conjure up decorated Easter biscuits with clear embossing in no time at all. The inner embossing draws the decorative pattern directly into the dough and the 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 Easter egg biscuits look particularly beautiful on Easter brunch plates, as toppers on cupcakes and muffins or as a motif for Easter cakes and Easter nests. The cutter is also a charming addition to Easter aperitifs. Cheese slices, sausage leaves or puff pastry flakes can be turned into decorative Easter egg bites that add an Easter touch to aperitif platters and sandwich buffets. For a clean result, dust the work surface, hands and mould with baker's starch. Baker's starch is finer than flour, slips better and leaves no white marks on the biscuits. Roll out the dough to a thickness of about 0.5 cm, cut out the eggs, press the stamping button once or twice and lift the dough onto the tray by pressing again. Place in the preheated oven until the biscuits are golden brown. Refer to your recipe for the exact temperature and time. Three points make the difference between hot and washed-out embossing. Firstly: cold, non-sticky dough, in the fridge for ten minutes if necessary. Second: correct dough thickness, too thin will break, too thick will blur the details. Thirdly, always use cold butter when kneading dough. Once cooled, decorate the Easter egg biscuits with royal icing in delicate pastel shades, icing or tempered chocolate. The embossing serves as a perfect guide for the lines with the cornet. Small sugar pearls, colorful sprinkles or edible glitter add a festive touch to the design. The cutter is made of plastic and is quickly ready for use in the dishwasher. A reliable helper for wonderful Easter baking fun.