How to best use our cookie cutters with shortcrust pastry

To make the best use of our biscuit cutters and obtain well-defined designs, follow these simple tips:

1. Make sure the shortcrust pastry is nice and cold.
2. Roll it out to a thickness of 5mm.
3. In addition to the shortcrust pastry, flour the stamp and cutter blades to make it easier to remove.
4. Gently emboss the stamp and then cut with the cutter.
5. Put the biscuits back in the fridge and wait at least half an hour.
6. Bake and cook for 12/15 minutes at 170° (cooking may vary depending on how your oven cooks, be careful!)