Dough cutter, 5 wheels

Dough cutter, 5 wheels

If individual cookies are cut from a rolled-out Guetzli dough, they will always be a little crooked and of different sizes. Even when cutting the strips for a covered fruit cake or a Linzertorte, one strip will always be a little wider than the other. With the dough cutter, this problem is easily solved.

Dough cutter - use

Cut dough

Prepare your favorite cookie dough or shortbread. These are easiest to work with if they have been refrigerated for a few hours or overnight. Then you can roll out the dough to an even thickness using rolling pins. Make sure that nothing sticks to the base, use enough flour or baker's starch. Otherwise, the strips and cookies may warp or even tear when you want to reposition them.

Now take the dough cutter to hand. The wheels can be pulled apart up to 12.5 cm, so you can easily set the desired width. If the dough is sticky, you can lightly flour the surface and the wheels. Then run the wheels through the dough and the first strips are cut. For cookies, the spacing can be maintained or adjusted, then cut either perpendicularly or diagonally through the strips.

In this way, the Guetzli can easily be lifted from the base with a spatula and placed on a baking tray. For a Linzertorte or a covered cake, the strips are now alternately placed on top of each other or one after the other. Now continue to follow the recipe to bake perfectly even cookies and cakes.

Chocolate bars

The own broken chocolate is a very special treat, this should of course also look good. Uniform bars are easy to cut with a pastry cutter. Temper your couverture in advance and prepare all the other ingredients as well as baking paper, a square cake ring and a small spatula.

Once the couverture has been tempered correctly and the sample has set nicely and is shiny, other ingredients can now be mixed in. Freeze-dried fruits, dried berries, nuts, popcorn flour, various granules or crunchy ingredients such as rice crisps or cocoa nibs are particularly suitable. The mixed chocolate mixture is then poured into the cake ring placed on a sheet of baking paper. If the baking paper is on a tray, it can be used to flatten the couverture nicely.

Then let the chocolate solidify a little. If you press lightly on it, it should no longer give way or stick to your finger. However, the chocolate should not be completely cooled yet either. Then you can run a spatula or a knife without serrations along the edge of the cake ring to release the chocolate sheet. Then take the pastry cutter to hand and adjust it to the appropriate size. Now cut strips, if chocolate sticks to the cogs, remove it briefly with a piece of household paper before going through it again at right angles. This will give you perfect broken chocolate bars.