Cutters & Shapes

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Use Cutters And Shapes More Effectively

Cutters and shapes are a permanent fixture in the arsenal of many bakers. But how do you use them more effectively? When you just start out baking, you can struggle to make your cookie cuttings or shapes as beautiful as on the instructions or online video. So, to help you, we have created an overview with the most helpful tips from our experts.

What Is the Best Amount of Dough For Cookie Cutting?

Once you begin rolling out the dough, you have a pretty good idea of how much you should be using at one given time. However, it is a common mistake for bakers to leave any leftovers on the side. The problem with that is that the dough on the side will become warm, which makes it more difficult to roll. Therefore, put any dough you are not using in the fridge until you are ready to roll it out too.

How Should I Prepare The Surface for Rolling Dough?

Cutting your cookies with shapes and cutters is the easy part but rolling the dough out and getting the cookies from the countertop is another matter. The problem is that many people do not prepare their surface properly, and this can cause problems down the line.

One of the most important things is to make sure the surface you are rolling the dough on is cold. If you are rolling on a warm surface, the dough will warm and there is no way you can cut cookies effectively from that.

Still, dough can stick to a countertop even when it's cold, so how do you prevent that? Easy, just sprinkle a little bit of regular flour over your countertop, this will form a barrier between the countertop and your dough, making it easier to lift the cookies out with the cutter or the shape.

When you sprinkle dough on a surface, be careful not to sprinkle too much. Too much flour can influence the consistency of your dough and the taste of your cookies. It can even make the cookies too hard to eat, so a slight dusting is all you should be doing.

Why Do My Cookies Have Different Thicknesses?

This comes down to how you roll out your dough. It is important for the dough to be consistent in thickness throughout. If you have rolled it out and there are some thin edges, then those cookies will not come out as you want them too. So, before you start cutting, always make sure the dough is rolled out at approximately the same thickness.

Fortunately, you can have lots of practice with dough. If you have made a mistake and the dough is too thin on the sides, you can roll it back up and start the process again. Of course, make sure that you do not use too much flour when you start again, as this could once again influence the taste, texture and consistency of your cookies.

Why Is The Cookie Cutter Sticking To The Dough?

The cookie cutter sticking to the dough is a common mistake and fortunately quite easy to correct. In most cases, it comes down to the cutter you have acquired. Cookie cutters made from some sort of metal are the better options, as they are sharper and make it easier for the cookie to separate from the remaining dough. Therefore, plastic cookie cutters should be reserved for children's baking projects.

When you press the cookie cutter or the shape down into the dough, it is also important to dust a little flour on it if you are having trouble. You shouldn't wriggle it around too much either, as this causes the remaining dough to get stuck on the cutter too. If this is a common problem for you, then be sure to practice a couple of times to find what works best for you.

The Cookie Cutters and Shapes At Spotlight

Our extensive catalogue includes options for every baker. We have metal cookie cutters for the pros, but also some plastic options so children can participate in cookie baking too. Of course, we also have some specialist items such as stamps. Discover the affordable range today!

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