Cookie cutter trophy

Cookie cutter trophy

The trophy cutter is perfect for different types of dough, fondant and marzipan. Before use, ensure that the work surface, hands, rolling pin and cutter are dusted with flour to prevent the dough from tearing during processing. For a stable dough, it is recommended to use cold butter, as this holds the dough together. Place the dough in the fridge for a few minutes if it becomes too sticky or too warm. A thinly rolled out dough will be crispy after baking. For softer biscuits, you can leave the dough 0.5 cm thick. Place the biscuits on a baking tray lined with baking paper and bake in a preheated oven at 200°C until golden brown. Once baked and cooled, the biscuits can be decorated with royal icing, icing or tempered chocolate. The cutter is also suitable for decorating with fondant or marzipan. Roll out the mixture with a rolling pin and baking starch and cut out the motifs. After use, the cutter can be cleaned in the dishwasher.