You are currently looking at a Thomas the Train Tank Engine Cookie Cutter.
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Every cookie cutter set is manufactured by a high quality 3d printer. They are manufactured from BPA FREE Plastic. Handwash only, please.
The cookie cutter is pink, but the color can be made to order.
The 3 inches size is shown in the picture. The other sizes are similar proportions.
All items will be shipped via USPS.
For the highest level of detail in the cookies, its important to keep the cookie dough thin. 1/4 inches is best, the thinner the cookie, it takes less time to bake and spread. eliminating the baking powder will help minimize the rise in the cookies and significantly reduce spreading and loss of detail. When mixing the butter and sugar in the beginning of the recipe known by its more technical name creaming, it is also pretty important to not mix it for too long as overmixing will cause too much air to be incorporated.
When using the stamper, please make sure to utilize the stamp before the cookie cutter. This will provide for the highest level of detail in the cookie after baked.
A complete page of instructions and helpful tips come with each order.
We design cutters and stamps because this helps you to modify the thickness of the cookie dough the way that best suits you, and provides you more control of the stamping action (Makes for better detail in the cookie).
Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Thomas the Train Tank Engine Cookie Cutter.
1. Cookie Thickness:
How thick are your cookies? The thicker they are, the longer it takes for the heat in your oven to assist the baked goods in baking, and the more time they have to spread. Mine are different thicknesses based on my gut feeling, but in general, they are about 3/4 cm â 1cm thick. If you would like a thicker cookie, attempt increasing the degrees of ones baking appliance a few degrees to bake them. Each oven and recipe are different, so try out different settings and see what works best.
Speaking of liquid, the h20 thats inside the butter you buy shall dramatically affect the spreading factor. As for how to know which products have minimal H20, I only try out competing butters to figure out the creme de la creme. I have not seen information on the butter making mention of h20 content. Generally, I have found that the cheaper the butter, the higher the water content is present in the product. I cant talk about shortening or other types of fat (apologies!), butter is my mainstay friend in the field of baking.
3. Baking Sheets:
I might like my shimmering parchment paper, it appears that baking a cookie on substantial parchment paper seem to spread less than on a thin one.
4. Parchment Paper:
Cover your cookie sheet with wax paper rather than applying any amount of fat and/or oil. Baked goods appear like they expand more when resting on a greasy surface.
5. Baking Powder:
Whichever cookbook instruction you are utilizing, do not use baking powder in the dough. In the past I would take it out exclusively for more detailed cookies, now I omit it everytime.
6. Oven Temperature:
Absolutely ensure your oven really is in the correct degrees fahrenheit by utilizing a thermometer suitable for ovens. In the case ones oven isnt hot enough, the cookies do not set quick enough, and the cookies lose more detail. Also opening your oven up to peek on the stage of baking the cookies are in, will cause a loss of temperature and increase spreading.
7. Chill the Dough:
Once you have made the dough and not agitating it at a minimum of 60 minutes, Using the Thomas the Train Tank Engine Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator at a minimum of 60 minutes previous to sticking them in the oven. Regarding re-rolling dough scraps â it appears that the very first batch of dough which has not been been used multiple time, expands at a minimum. Im wondering might it have to do with the gluten being overused in the batter.
8. Correct Measurements:
Baking is like a scienceâ¦ In case ones measuring is not right might it dramatically affect the final cookies when making use of the Thomas the Train Tank Engine Cookie Cutter. For example, too much sugar changes your dough. Sugar turns into a puddle when heated and greater amounts of melted sugar increases loss of detail. You canât avoid having some sugar after all, we are talking about cookies.
9. Incorporating Too Much Air:
Cautious one should be in mixing the sugar and butter excessively (Usually the first step of making the dough called creaming). excessively mixing the sugar and butter shall cause excessive amounts of air to be integrated. I usually mix mine just until the ingredients come together.
If you would like us to design a custom cookie cutter, check out our Custom Cookie Cutter Design Service.