I'm Going Cookies . . . About Vintage
Cookie Cutter - a device with sharp edges for cutting cookie dough into a particular shape.
These lovely cookie cutters remind me of my childhood & watching Mum bake yummy biscuits & assisting her with my favorite job, which was using the cookie cutters to cut the biscuit dough & sneaking some of the dough to either eat or play with.
Martha Stewart's Gingerbread Cookies
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup packed dark-brown sugar
- 1/3 cup unsulfured molasses
- 1 large egg
- Decorating sugar or sprinkles (optional)
Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
about 20 minutes.
on baking sheets.
For the neatest edges, dip cutters in flour before cutting out each cookie.
Classic Custard Creams
- 200g (7oz) plain flour, plus extra to dust
- 50g (2oz) Bird's custard powder
- 1tsp baking powder
- 75g (3oz) caster sugar
- 125g (4oz) unsalted butter, chilled, cut into cubes
- 1 medium egg
- 1tbsp milk
For the filling
- 75g (3oz) unsalted butter, softened
- 125g (4oz) icing sugar
- 2tbsp Bird's custard powder
- For the biscuits, put the flour, custard powder, baking powder, sugar and butter into a food processor. Pulse until the mixture resembles fine crumbs. Alternatively, rub the butter into the flour mixture using your fingertips.
- Add the egg and milk and pulse until the mixture just comes together. Tip on to a work surface, bring together with your hands, then wrap in clingfilm and chill for at least 30min or up to 1 day.
- Preheat oven to 180°C (160°C fan) mark 4. Line two baking sheets with baking parchment. Lightly flour a work surface and roll out dough until 3mm (⅛in) thick. Cut it into an even number of 3cm x 4.5cm (1¼in x 1¾in) rectangles, re-rolling trimmings as needed. If you like, mark the rectangles with a diamond and a dot in each corner.
- Put rectangles on prepared sheets and bake for 13-15min until lightly golden. Cool on the sheet for 3min, then transfer to a wire rack to cool completely.
- Meanwhile, put the softened butter into a large bowl and sift over icing sugar and custard powder. Mix to combine (don't add water as it needs to be fairly thick). Set aside.
- When the biscuits are cool, sandwich together with some of the filling, using a piping bag if you want a neater finish.
Retro 70's Cookie Cutters
Happy Baking & Collecting!