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Butter cookie cutter and silicone mold

Butter cookies. Everyone knows them and everyone loves them. Especially with chocolate on top. There is no better combination than a crispy cookie with your favorite chocolate on top. These chocolate bar molds will conjure up 6 extra classy chocolate hearts for your butter cookie. This set also includes a heart cutter for as many guetzli as you like. The butter cookies will measure 6.4 x 6.3 cm. No more butter cookies from the store. Personalize your own butter cookies by enhancing your chocolate with different ingredients.

The optimal dough for the cookie cutters

The plastic cutters are suitable for different types of dough. A simple butter cookie dough is not only delicious, but also quickly conjured up.
You will need:
300g flour150g
powdered sugar1
packet vanilla sugar1
egg1 tsp
baking powder grated from an untreated lemon150g
butter

How it works
: Simply mix all ingredients and knead into a firm dough. You can also use a kneading machine for this purpose.
Now you can roll out the dough thinly and cut it into any shape. Make sure that your work surface, your hands, the rolling pin and the cutters are floured. This will prevent your dough from cracking during processing. A thinly rolled dough will be crispy after baking. If you want your cookies to be softer, you can leave the dough 0.5 - 1 cm thick.
Now place the cookies on a baking tray with baking paper and bake in a preheated oven at 200 degrees Celsius until golden brown.
A little tip: When to use cold butter and when room-temperature or warm butter?
Quite simply, cold butter is ideal for kneaded doughs like most cookie doughs. The cold butter holds the dough together and gives the dough stability. Therefore, use cold butter for your cookies and cookies. This makes it easier to lift the cut out shapes onto the baking sheet. If you notice that your dough is getting stickier and warmer, place the dough in the refrigerator for a few minutes.
Warm butter is used for smooth doughs. Usually butter is beaten with eggs and sugar until smooth to prevent lumps. This is mostly the case in cake recipes.

Chocolate mold - application

The application is very easy! Chop your couverture for this, if you have bought the couverture as a bar. Then melt a good two-thirds of the couverture over a bain-marie over low heat, stirring constantly, until it reaches a liquid consistency and a nice gloss. Then add the remaining, couverture and dissolve in it while stirring occasionally. Make sure that no water gets into the couverture, as this will cause the chocolate to become crumbly and clump together. The melted mass is cooled and later reheated (called tempering). If you would like to know more about tempering, visit our Blog.

Once you have tempered the chocolate, you can now add various ingredients, such as dried fruits or nuts to the chocolate coating and stir well.
After that, the liquid chocolate mass is filled into the silicone mold. For this you can use a Piping bag or a Sauce spoon  use. Make sure that the silicone mold is not filled too full. The chocolate should not be too thick but also not too thin, about 2 - 3 mm. Move the silicone mold a little back and forth, so that the chocolate is nicely distributed. This creates a nice smooth surface. Let the chocolate cool at room temperature or put the mold in the refrigerator for 10 minutes. After the chocolate bars have cooled, you can remove the chocolate from the mold. You can stick the chocolate bar and the cookie together by piping a little chocolate onto the cookie with a piping bag. Here you should make sure to wear gloves so that your finished chocolate hearts do not melt and get fingerprints.

Are the cookie cutters also easy to handle in the cleaning? - Of course!

The set can be easily placed in the dishwasher after use. The cookie cutter is ready for the next use in no time.

Chocolate coating tempering course at miniSchoggi

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