Cuttercraft

CutterCraft has a great range of cookie cutters, handmade right here in Melbourne. We enjoy baking and decorating these shapes to inspire you and show you how good a simple biscuit can look! We also have a good range of decorating tools and supplies plus mini cookie cutters ideal for baking bite size cookies or making cupcake toppers.

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An absolutely delicious recipe that has the perfect flavour balance when using royal icing! These cookies are not as sweet as a sugar cookies, I think they’re even tastier!

An easy recipe to work with, easy to bake and will make your taste buds dance every time !

Ingredients ~

2 & 1/4 cups plain flour

3/4 cup icing sugar

185g unsalted butter

3 egg yolks ( keep the egg whites to make royal icing at home)

1 – 1 &1/2 tsp vanilla essence (or to taste)

Method ~ ~ Sift the flour and icing sugar and add it to the butter in your food processor. You can use a mixer, but in a processor is so much quicker !
~ Turn on to medium speed until the mixture combines and resembles fine bread crumbs. About 1-2 minutes
~ While processor still on, add the egg yolks and the vanilla essence and continue processing, until a dough begins to form. Another 1-2 minutes.
~ Remove the dough from the food processor onto a lightly floured bench and knead lightly until it is smooth.
~ Roll dough out to the perfect cookie thickness ~ 6mm thick https://www.cuttercraft.com.au/shop/decorating/supplies/cookie-dough-rolling-guides/ Cut desired shapes using CutterCraft cookie cutters. Bake at 165 degrees (@150 degrees fan forced) for about 13-13.5mins mins (medium sized cookie) or until light, golden brown. Leave on baking tray for 5 minutes before transferring to a cooling rack. If baking larger cookies bake for @14mins and/or reduce oven temperature slightly to reduce browning edges.. Ovens will vary in heat settings.

TIPS – ~ Roll cookie dough between 2 pieces of baking paper as soon as you have made your dough. This cuts your work down by half by not having to attempt rolling out a ball of cold dough.
~ Place this in the fridge for 10 mins before cutting shapes to cool the butter down after working with the dough.
~ Place shapes into freezer for about 10 mins before baking in the oven to ensure your dough remains the same size. Place straight from freezer into oven. (Some people say it is a waste of time to roll, fridge, freeze, bake, but when you have a production line going, it all works hand in hand and works well…for me anyhow 🙂 ~ When placing cookie dough in the fridge or freezer, ensure 2 pieces of baking paper is between each cookie dough layer…The reason for this, is when the dough is cold it adheres to each other, making it difficult to separate. ~ I have baked straight from bench to oven without chilling and has spread about 2mm in size. This is totally fine if decorating with royal icing, but if using fondant I’d rather have the cookie exact, so I would freeze dough. ~ If freezing cookie dough for another day, ensure properly wrapped in glad wrap so it’s air tight. I recommend to leave between its baking paper so as then no imprints from the glad wrap that occur. ~ All ovens bake and heat differently, so a few time and temperature adjustments may be needed to get your desired result. ~ Use a fondant smoother and lightly swirl over the top of your cookies as soon as they come out of the oven. https://www.cuttercraft.com.au/shop/decorating/supplies/fondant-smoother/ No pressure required, just light, swirling actions. This eliminates any air pockets, lumps or bumps that may have been caused whilst baking. I do this every time with the best results ! ~ Freeze baked or unbaked cookies up to 3 months.

 

The name, you ask? Well my sweet as friend Erin Burch (cookiezbyerin) adjusted, played and created this very special recipe, because in her words…I’m lazy…I just want to plonk it all together and have a delicious taste….and wallah! Here it is ! She has been so incredibly kind to share it with you all! So, thank you sista! x

A tougher type cookie with more of a snap. Not as soft as our vanilla cookie recipe https://www.cuttercraft.com.au/vanilla-biscuits/ But uber DELICIOUS!!

No need to chill, straight from bowl to bench to oven. Spreads about 1mm only.

Ingredients and Method ~

170g salted butter 120gm caster sugar ~ Cream together

Add 1 egg ~ mix

Add 1 tsp baking powder, 1 teaspoon cinnamon (optional but yum!) 1 heaped teaspoon vanilla bean paste ~ Mix

Add @315gm plain flour or until a good consistency to roll without being too sticky

Add a little flour to your bench top and rollout using CutterCraft 6mm rolling guides for the perfect thickness cookies (of course ha) https://www.cuttercraft.com.au/shop/decorating/supplies/cookie-dough-rolling-guides/

Cut your shapes and bake. Huge range of cookie cutters available from us too 😀
Bake 160 degrees (not fan forced) until just cooked – slightest browning only.

For fan force ovens reduce heat 10-20 degrees. All ovens bake and heat differently, so a few time and temperature adjustments may be needed to get your desired result.

Tip ~ Use a fondant smoother and lightly swirl over the top of your cookies as soon as they come out of the oven. https://www.cuttercraft.com.au/shop/decorating/supplies/fondant-smoother/ No pressure required, just light, swirling actions. This eliminates any air pockets, lumps or bumps that may have been caused whilst baking. I do this every time with the best results !

1 kg pure icing sugar
22gms egg white powder. 
150ml TOTAL of water and lemon juice (OR vanilla OR almond) 

Easy method ~ Place all ingredients in your mixer. Mix on medium speed for about 4 minutes till combined and plump.
Do not over mix.

Recipe tips ~
-when the icing has dried on a cookie, try it, if it is not crunchy enough for your liking then add a couple grams more) IF it is too hard and crunchy, for your liking, then add a gram or 2 less)
-(I generally use 2 juicy lemons or 80ml lemon juice and the remaining water) OR use all lemon for a very tangy icing. It depends on what you like. -I generally do not sift, and do not often have a problem, but you can if you wish or give it a light blitz before adding wet ingredients.

Royal icing (RI) is for decorating amazing cookies or piping gorgeous sugar decorations.

It is a white icing that can be coloured and flavoured easily and the results when dried are smooth with a matte to satin finish.

Royal icing may be coloured using food colouring ( I recommend Americolor. https://www.cuttercraft.com.au/shop/decorating/colour/americolor-white/ A range of colours also available to purchase on our website) Many colours are available and they produce strong, vibrant colours. RI highlighted with dusting powders or air brushed when dried creates amazing character to your work.

A delicious, moist, buttery recipe making the most amazing tasting cupcakes. Bake, frost, decorate and enjoy every single mouthful.

These cupcakes can even be frozen and defrost just as if they were freshly baked that same day.

I have been using this recipe for years. It makes the most delicious, flavoursome shortbread. Nothing tastes better than when it comes straight out of the oven.

Bake it in a wheel with snap marks or into bite size shapes. Sprinkle caster sugar over the dough before baking to further enhance the taste!

This is a mild ginger tasting recipe. Absolutely delicious! It has full flavoured body without the sharpness of some gingerbread cookies you may have tried.

Once you have one mouthful you will not be able to stop taste testing! A winner recipe every time.

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