Owl Cookie Stamp

Item Number: BKOWL
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NEW FOR FALL 2013
Wonderful food-grade silicone stamp with wood handle allows you to stamp your cookies perfectly! The silicone head is removable for easy cleaning. Simply roll the dough out thickly, stamp and cut out. Makes a great gift for anyone who loves baking. Comes with a special cookie recipe. Stamp size is approximately 2.75" wide.
Owl & Merry Christmas Stamp Recipe Conversion

Ingredients:
- 130 g Butter (½ cup stick + 1 tablespoon)
- ½ one egg
- 70 g sugar – 1/3 cup
- 200 g plain flour - 1 cup + 6/8 cup All Purpose Flour
- 1 level tsp baking powder
- 1 pinch of salt
- Grated rind of one orange or lemon

Instructions:
1. Beat together the butter, egg (break the egg, whisk and take about half) and sugar until fluffy. Add the flour, baking powder, salt and grated rind. Knead all the ingredients until smooth.

2. Wrap the dough in cling film and place in the fridge for about 1 hour.

3. Roll out the dough until about 5 mm thick on a baking and rolling mat (alternatively on a floured work surface) using rolling pin guide. Press the stamp firmly into the dough. Trim the edges if necessary with a circular cookie cutter or a blunt knife.

4. Bake on the mat (alternatively on parchment paper) in a pre-heated oven at 200 ° Celsius (375° F ) for approximately 10 to 15 minutes.

5. Allow the cookies to cool thoroughly on a cake rack.

Recipe courtesy of RBV Birkmann
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