Dirndl cookie cutter with embossing

Dirndl cookie cutter with embossing

The Dirndl cookie cutter with internal embossing made of robust stainless steel brings traditional charm to your biscuit plate. The embossing draws fine details of the bodice and apron into the dough and makes the motif a real eye-catcher on any festive buffet. The mould is suitable for classic butter biscuits, Milanese biscuits, gingerbread and pointed biscuits as well as for fondant, marzipan and flower paste. The Dirndl cookie cutter looks particularly beautiful for traditional costume birthdays, Oktoberfest parties, alpine hut themed parties and country snacks. The cookie cutter can also be used for aperitifs and buffets. Cheese slices, sausage leaves or puff pastry flakes can be turned into original Dirndl canapés that add a Bavarian-Alpine 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 dirndls and carefully lift the design onto the baking tray lined with baking paper. 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 Dirndl biscuits with royal icing in classic traditional colors such as red, green and white. The embossing serves as a perfect guide for the lines with the cornet. Sugar pearls, colorful sprinkles and edible flowers add a festive touch to the design. The stainless steel cutter is dishwasher-safe and will last a long time. A stylish helper for traditional and festive baking moments.