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