Butter cookie cutter and chocolate mold

Butter cookie cutter and chocolate mold

Butter cookies. Everyone knows them and everyone loves them. Especially with chocolate on top. These chocolate bar molds conjure up 12 especially beautiful Christmas chocolate bars for your butter cookie. This set also cuts out 6 butter cookies at a time. The butter cookies measure 6 x 4 cm, with the mold measuring 21 x 15.5 cm. The chocolate mold is 29.5 cm x 17.5 cm, here the bars are 5 cm x 3.5 cm.

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
sachet vanilla sugar1
egg1 tsp
baking powder grated from an untreated lemon150g
butter

How it works
: Simply mix all the 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! Before you touch the mold, you should put on gloves, otherwise your chocolate bars may be covered with fingerprints. For this, chop your chocolate coating, if you have bought the chocolate coating 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). Once you have tempered the chocolate, you can now add various ingredients, such as dried fruits or nuts to the couverture, and stir them in well.
After that, the liquid chocolate mass is poured into the molds. For this you can use a Piping bag or a Sauce spoon  use. Take a metal horn to help and scrape the excess back from the chocolate mold into the tempering unit. This creates a nice smooth surface. Now let the chocolate cool at room temperature or place 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. Again, be sure to wear gloves to avoid leaving fingerprints on your finished chocolate bar.

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

The art yard can simply be placed in the dishwasher after use. The cookie cutter is ready for the next use in no time.