Are you planning an Australia Day gathering? We have a really simple idea for some snacks you can prepare in advance and reheat or simply serve cold on the day. Australia Day Pizzas! You can top yours with whatever you fancy. We made ham and cheese for our three year old (we would have made Hawaiian if we had pineapple on hand) and meat lovers as I thought these were Aussie flavours.
We made our pizza dough, rolled it out quite thinly and then used our 9cm wide Australia map cookie cutter to cut out the shapes, transferred them to a tray lined with baking paper, popped our toppings on and then cooked. We cooked them for about 6 minutes at 220 degrees celcius.
Our 3 year old actually put her own toppings on and I think she did a great job.
And here are the meatlovers ones with BBQ sauce, salami, ham and cheese.
And the finished product below.
We would love to see pics of your pizza creations. What flavours would you like to make?
Happy Australia Day!
- Lisa x
As 2016 draws to a close I thought it would be fun to review our most popular cookie cutters of the last year. There are quite a few that featured in the donna hay Christmas issue in the list and lots of different sized dog bones so there must be lots of pampered pooches out there as well as Paw Patrol themed parties. A couple of surprises in the list including a bat and a baby suit. I will let you check out the rest yourself.
Imaginary drum roll please..... here is the list of our best sellers for 2016...
No 1 - Deer 7cm Cookie Cutter
Popular at Christmas but also throughout the year this cute little cutter is heading out the door most days. Lisa's favourite cutter and it appears it's everyone elses also. I wonder if it will top the list for the third year in a row in 2017?
No 2 - Deer 5cm Cookie Cutter
No 3 - Mini Bone 5cm Cookie Cutter
No 4 - 3D Mini Gingerbread House Cookie Cutter from Sweet Creations
No 5 - Paw Print with Embossed Detail 7cm Cookie Cutter
No 6 - Deer Antlers 11cm Cookie Cutter
No 7 - Snowman 8.5cm Cookie Cutter
No 8 - Dog Bone 6cm Cookie Cutter
No 9 - Christmas Fir Tree 9cm Cookie Cutter
No 10 - Mini Teddy Bear Cookie Cutter
No 11 - Embossing Letter and Number Set
No 12 - Baby Suit 10cm Cookie Cutter
No 13 - Number 1 Tin Plate Cookie Cutter
No 14 - Elephant Cookie Cutter
No 15 - Large Numbers 7cm Cookie Cutter Set
No 16 - Bone 10cm Cookie Cutter
No 17 - Paw Print Mini Cookie Cutter
No 18 - Classic Number 1 Cookie Cutter
No 19 - Set of 5 Mini Australian Themed Cookie Cutters
No 20 - Bat 8cm Cookie Cutter
Tips and tricks to cutting out really small, embossed or highly detailed cookies with our cookie cutters.
We sometimes get queries on using some of our trickier cookie cutters. Sometimes there is trouble cutting out the cookie with a cutter with embossed details without it separating into pieces, sometimes the dough just won’t come away in the narrow sections of the cutter. We have been there, done that! Here are our tips to get a great result with these cookie cutters. They may seem a bit more tedious or time consuming to use but we think the end result is so worth it! Once you get the hang of it there’ll be no looking back!
Bake for 8-15 minutes (the time varies greatly depending on the size of the cookie or biscuit), once out the oven, place on a wire rack to cool. When the biscuits have completely cooled down, they are ready for icing. Using the indentation as a guide, you are now ready to get creative.
I hope these tips help you and if you have any others that work for you we would love to hear from you.
Looking for a little inspiration? Want to create something a little bit different with the cookie cutters you already have in your collection? Think outside the box a little and use your cutters to emboss their shapes into larger cookies! You can either hand cut out some simple rectangles or squares for a more rustic look and then emboss your choice of cutter inside the cutout, like our little deer below.
Or you can cut out the larger shape and emboss the smaller shape inside as we have done with our six pointed stars and also our crinkled rectangle and 5cm deer cookie cutter, below.
We would love to see photos of your cookie cutter creations.
I loved the sound and look of the hazelnut and brandy forest cake on the cover of the celebrate 2016 edition of the donna hay magazine so I was very excited when I got a chance to make it. I read the recipe and realised this was going to be one BIG cake so I decided to half the recipe and make some muffins instead. Halving this recipe made 8 really large muffins so it would easily make 12 decent sized cupcakes.
I also made some cute little gingerbread deers using our really small 5cm deer cookie cutter. I have been wanting to use these as cupcake toppers for a while now so this was the perfect excuse. A small sprig of upside down rosemary and a sprinkling of icing sugar and they were done.
These cakes were delicious. The cream cheese frosting - O.M.G.
The hazelnut and brandy cake recipe is on page 150 of the current (Christmas 2016) donna hay magazine and the gingerbread cookies recipe is on page 156. I highly recommend giving this cake recipe a go. The highlight of making this cake - hubbies face when he saw the spirit measure out on the sink at lunch time!!
Ever since I saw this little set including the cutter, chocolate moulds and recipe I have been wanting to make these cookies. They come in a tea time set as well as the Christmas set that we used.
I used the recipe in the little booklet that comes in the set to make spiced vanilla cookies. It makes a small batch of dough, just enough to make 12 little biscuits. You could double it if you wish but this amount was perfect for me as it fitted into my chopping attachment on my stick blender. It worked perfectly for mixing up this dough when I didn't have softened butter to use. A small food processor would work the same way. The other thing I did differently to the recipe was that I rolled my dough out right away between two sheets of baking paper then refrigerated rather than refrigerate, roll and refrigerate again. I refrigerated for about an hour.
I melted white chocolate first, 50 grams, and poured it into the moulds and then into the fridge to set while I made the dough. Then while the biscuits cooked I melted 50 grams of dark chocolate and these set in the fridge. I do need to practice this step as I found some air bubbles inside the moulds when I removed the chocolates. I still think they look pretty cute! What do think? I know they do taste pretty nice!
My little helper enjoyed licking the bowl after melting the chocolate also. One of the bonuses of home cooking!
You can check out this Christmas butter cookie and chocolate mould set in our online store here.
The reindeer cookie cutter has quite detailed small features in the antlers and also embossed leg details. I found the key to cutting these cookies out was rolling the dough to about 4mm thick and CHILL IT. Chilling it made all the difference. Explaining to Emmy (who's 3) that we had to wait for the dough to be cold enough was the hardest part! Next time I will make the dough the night before, roll it out and chill in the fridge overnight between two sheets of baking paper.
I used a toothpick to help ease out the tricky parts of the cookies and the rest of the cookie came away easily. I also chilled in between each re-rolling of the dough and the longer it chilled the easier it was to work with.
Bake the cookies at 160 degrees celcius for 8-10 minutes. Remove from oven and wait 5 minutes before transferring to a cooling rack to cool completely.
We melted some dark chocolate in the microwave and dipped the reindeer legs in, popped onto baking paper and sprinkled with sea salt flakes. Cute and delicious!
We also made mini 3D gingerbread houses with the same dough and topped them with melted chocolate and salt flakes. Salted chocolate mini houses! Yum!
Lisa & Emmy x