Bell Cookie Cutter
🍪 Note:
The main photo shows the finished result after the stamp/cutter has been used
🍪 SIZE:
Approximate overall size = 50 mm x 85 mm x 12 mm (1.96" x 3.14" x 0.50")
🍪 OUR CUTTERS:
• Each cutter has an extended lip around the edge so handling it feels comfortable and easy with each use.
• Our cutters are made from high quality, environmentally friendly, 100% biodegradable food safe material.
• All of our cutters can be used for cookie/biscuit dough, fondant icing or crafting clay
• We have a wide range of cookie cutters to choose from so you won’t run out of options in our store!
• Each order is sent out with sturdy, well-padded packaging so your order is always safe while in transit.
🍪 CUTTER CLEANING:
• Cutters are NOT suitable for dishwasher use!
• To clean, use warm soapy water and a small brush to remove any previous residue/dough.
🍪 BAKING TIPS:
• To achieve the best results use a 6-7mm dough height when rolling out your dough.
• Lightly coat the cutter with flour for a stick free cut.
• When rolling out your dough remember to lightly coat your rolling pin with flour to prevent sticking.
🍪 CUSTOM ORDERS:
Not what you’re after? Custom Orders are available so please don’t hesitate to contact us and we will get back to you ASAP! :)
🍪 EXTRA INFO:
We are located in London, Great Britain.
If you like what you see why not have a look at the rest of our cutters :) https://www.etsy.com/uk/shop/CookieZone
🍪 SIMPLE COOKIE RECIPE INGREDIENTS
• 125g (4oz) Unsalted Butter or Margarine
• 150g (5oz) Caster Sugar
• 1 Egg Yolk
• 225g (8oz) Plain Flour
• Grated Rind of 1 Lemon (optional)
🍪 HOW TO MAKE
• Grease 2 large baking sheets
• Cream the fat and sugar until pale and fluffy
• Add the yoke and beat well
• Stir in the flour and lemon rind and mix to a fairly firm dough
• Knead lightly and roll out to about 8mm (1/4”) thickness on a lightly floured surface (lightly flour rolling pin to reduce the dough from sticking)
• Cut using your CookieZone cutter of choice and put onto the baking sheets (sprinkle flour on cutting edge to reduce dough stick when cutting)
• Refrigerate for 15 mins before baking
• Bake at 180°C (330°F) for about 15 minutes until the cookies are firm or until edges the are golden brown
• As a guide when using a 65mm (2 ½ inch) diameter cutter you should be able to make about 20 -24 cookies)
🍪 Baking is a sweet science. Make sure you use the correct amount of ingredients for the best results and have fun baking! :)