Bat cookie cutter with ejector

Bat cookie cutter with ejector

With this bat cookie cutter, you can conjure up spooky Halloween cookies in no time at all. The inner embossing draws fine wing details directly into the dough and the practical ejector removes the motif cleanly from the mold. The mould is 6 cm in size and is suitable for classic butter biscuits, Milanese biscuits, gingerbread and spiced biscuits as well as for fondant, marzipan and flower paste. The bat cutter is particularly popular for Halloween parties, children's birthday parties with a spooky theme and as a topper on cupcakes, cake pops and Halloween cakes. The cutter can also be used for Halloween aperitifs. Cheese slices, sausage leaves or puff pastry flakes can be turned into spooky bat bites that add an original touch to Halloween buffets and children's parties. 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 does not leave white marks on the biscuits. Roll out the dough to a thickness of about 0.5 cm, cut out the bats, 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. Secondly: 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 bats with black royal icing, tempered dark chocolate or dark purple icing. The embossing serves as a perfect guide for the lines with the cornet. Small red or white sugar pearls as eyes and a pinch of edible glitter make the motif particularly spooky. The cookie cutter is made of plastic and is quickly ready for use in the dishwasher. An atmospheric helper for ghoulishly beautiful Halloween baking fun.