Bunny head cookie cutter

Bunny head cookie cutter

The bunny head cookie cutter with its gently rounded shape brings a lovely charm to your Easter biscuit plate. The classic motif made of robust stainless steel is the ideal companion for Easter and spring in the bakery. The mould is suitable for classic butter biscuits, Milanese biscuits, gingerbread and pointed biscuits as well as for fondant, marzipan and flower paste. The bunny heads look particularly beautiful as Easter brunch biscuits, as toppers on cupcakes and muffins or as motif decorations for Easter cakes. The cutter can also be used for a hearty Easter aperitif. Cheese slices, sausage leaves or puff pastry flakes can be turned into little bunny heads to add an Easter touch to aperitif platters and sandwich buffets. Carrot or cucumber slices in the shape of bunnies are a hit on children's plates. Baker's starch works better than flour for rolling out and cutting. Its fine grain ensures smooth surfaces and the typical white edges on the finished biscuits are avoided. Roll out the dough to a thickness of about 0.5 cm, cut out the bunny heads and carefully lift them onto the baking tray lined with baking paper. Place the tray in the preheated oven and bake the biscuits until golden brown. The baking time and temperature depend on the recipe and the type of dough. If the dough is too warm or sticky, place it briefly in the fridge. If the dough is rolled out too thinly, fine pieces will break. Always use cold butter for kneading dough as it gives the dough stability. Once cooled, decorate the bunny heads with royal icing in delicate pastel shades, icing or tempered chocolate. A pink nose, eyes made of sugar pearls or fine whiskers with icing make the motif particularly endearing. The stainless steel cutter is dishwasher-safe and will accompany you for many Easter seasons. A reliable helper for cheerful Easter baking fun.