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January 09, 2017
One of my favourite parts of having our business is having our customers share with us their creations made using our cookie cutters. The shares come from all over the world but this one was the first one from Lithuania. Nida shared her gorgeous baking creations with us and they are also on her blog which you can check out here for more cooking inspiration. Nida's photos look like they are straight out of a food magazine and probably for good reason to - Nida has written an award winning cookbook "A Taste Of Israel: From Classic Litvak to Modern Israeli."
And her little deer gingerbread cookies atop a delicious looking cheesecake.
Nida got her inspiration for these creations from the Christmas 2016 issue of donna hay magazine. Cookie cutters and magazine from Australia to Lithuania. The internet really makes the world such a small place.
I hope you love these images and Nida's blog as much as I do. The link to her cookbook is here if you are interested in checking it out.
Happy baking!
- Lisa x
January 03, 2017
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
December 29, 2016
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
December 15, 2016
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.
Happy baking!
- Lisa
December 11, 2016
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.
Happy baking!
Lisa x
December 08, 2016 2 Comments
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!!
Lisa x
December 03, 2016
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.
Happy baking!
Lisa
November 18, 2016
My daughter Emmy and I had fun this week practicing some Christmas baking. We used Donna Hay's chocolate cookie dough recipe and our 10.5cm deer with antlers cookie cutter.
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!
Happy baking!
Lisa & Emmy x
November 08, 2016
At Cookie Cutter Shop we are so excited (that's a major understatement) and proud that the team at donna hay magazine used our cookie cutters to help create many of the gorgeous sweets in their Christmas magazine. This magazine is by far my personal favourite. The recipes are so delicious and beautiful looking plus the recipes are so easy to follow. I have put together this handy reference for you to find the cookie cutters you need to create your favourite recipes from the magazine. Happy baking! - Lisa x
Here's a link to the whole range of cookie cutters: donna hay mag cutters and below are the individual cookie cutters.
FRONT COVER:
SOUR CHERRY, GINGER AND CHOCOLATE MINCE PIES:
Page 141
Christmas Fir Tree 4cm Cookie Cutter
Snowflake Ice Crystal 6cm Cookie Cutter
Star Extra Mini 3cm Cookie Cutter
CRANBERRY AND FIG BUNDTS WITH GINGERBREAD ANTLERS:
Page 147
Deer Antlers 11cm Cookie Cutter
RUM AND RAISIN BROWNIE CHRISTMAS TREES:
Page 148
Christmas Fir Tree 9cm Cookie Cutter
SNOWY CHRISTMAS FRUIT CAKE:
Page 149
HAZELNUT AND BRANDY FOREST CAKE WITH CREAM CHEESE:
Page 151
GINGERBREAD HOUSE CAKE:
Page 153
3D Mini Gingerbread House Cookie Cutter
GINGERBREAD MEN WREATH:
Page 159
MIXED GINGERBREAD CHRISTMAS TREES:
Page 160
Star Extra Mini 3cm Cookie Cutter
GINGERBREAD VILLAGE CENTREPIECE:
Page 161
Snowflake Ice Crystal 6cm Cookie Cutter
GINGERBREAD BUTTONS:
Page 162
OR:
GINGERBREAD ADVENT CALENDAR:
Page 165
GINGERBREAD CHRISTMAS COOKIE GARLAND:
Page 167
Gingerbread Man 7.5cm Cookie Cutter
December 02, 2015
Here is the easy to follow recipe and instructions to recreate this amazing Christmas Star Cookie Tree. Plus it's chocolate flavoured, what more could one want?!
Ingredients:
125g unsalted butter, softened
½ cup (110g) caster sugar
1 egg
2 teaspoons vanilla extract
1 ½ cups (225g) plain flour, sifted
¼ cup (25g) Dutch cocoa, sifted
Icing:
½ cup (80g) icing sugar, sifted
2 teaspoons boiling water
Method:
Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2-3 minutes or until well combined. Add the flour and cocoa and beat until the mixture just comes together to form a smooth dough. Roll the dough out between two sheets of baking paper to 3mm thick and refrigerate for 30 minutes or until firm.
Preheat the oven to 160°C. Using 12cm, 11cm, 10cm, 9cm, 8cm, 7cm, 6cm, 5cm, 4cm and 3cm six-pointed star cookie cutters, cut out three stars of each size, re-rolling the dough as necessary. Place on large lightly greased baking trays lined with non stick baking paper and bake for 10 minutes. Allow to cool slightly before transferring to wire racks to cool completely. To make the icing, mix to combine icing sugar and water until smooth. Stack the stars starting from the largest to the smallest, securing each start with a little icing. Dust the tree with icing sugar to serve.
Makes one tree.
My tips for this one:
December 02, 2015
September 08, 2015
In a recent blog entry I shared the instructions for making clay toppers with the help of cookie cutters. You can check out that blog here. We decided to make clay toppers for Daddy's/Hubby's donuts and some decorations for Poppy's (my dad's) hamper.
My daughter and I headed off to Spotlight and picked up some clay, paint, glue and paint brushes and we were ready for action! I cut out the little letters from the clay using our 41 piece alphabet, number and punctuation set, used a mini heart cutter for the hearts and used our tractor with embossed details to make Poppy's tractor.
Here's the cut outs ready for the oven:
Below is Poppy's gift hamper. We stocked it full of his favourite things including salamis, sauces, some special seafood themed cookies made by Spoon & Fork and a special painting from Emmy. We painted POPPY in his favourite team colours also. This is the best thing about creating your own custom toppers, you can really personalise them for the recipient. We stuck the clay cutouts on toothpicks and once dry stabbed them into some styrofoam wrapped in black tissue paper.
Trent's (Daddy's) donuts with clay toppers are below. I knew this one would be a hit with his sweet tooth! Emmy is just testing that the chocolate sprinkles taste OK.