You’ll find dozens of ways to use this kiln fired ceramic cookie stamp. Of course, there is shortbread to be made. But it could also be used with fondant to top your cupcakes you can also use this stamp for many other soft foods like salmon mousse rounds, even mashed potatoes!
This 5cm round stamp has a 2.5cm handle on the back so you can hold it firmly as you press the cookies. Price is per item.
Cookie Stamp Basics:
Season cookie stamps before each use by using a toothbrush to oil lightly with cooking oil. Re-oil lightly as needed when stamping, to prevent sticking to dough. Never season stamps with butter!
When finished, clean stamps with hot soapy water and a soft brush. Let stamps dry fully and place into storage.
Experiment with your own cookie recipes. Avoid ones that contain baking powder, or baking soda and eggs, as the stamp design becomes less distinct if the cookie rises. Do not use self-rising flour or cake flour. You may want to add 1 tsp of gluten to the flour in your recipe or use bread flour, as more gluten helps the cookie to hold the design better so it doesn’t melt away in the oven.
Experiment with types and brands of flours and butters you use, as these vary and may affect the doughs ability to hold stamped designs. You may prefer to use more or less flour than is required. You may also prefer to dust the stamp with flour whilst stamping.
Helpful Hints For Beautiful Cookies:
Cream well, but don’t overcream the butter and sugar. Today’s high-speed mixers can introduce too much air into the mixture.
Try rolling dough flat in a jelly roll pan, stamp, and cut into squares.
Lightly beaten egg white may be tinted with food colouring and painted onto the cookie with a brush while cookies are still hot. Or you can use hot melted chocolate, or food colouring mixed with water and confectioners (powdered) sugar to paint the cookies after cooling.
After stamping, try chilling cookies for 20 minutes before baking to help prevent cookies from rising and designs melting away in the oven.
Adjustments in baking time and temperature:
If cookies are too brown on outside and not done on inside, lower oven temperature and increase baking time.
Thin cookies bake faster than thick cookies – adjust accordingly.
When using more than one cookie sheet, rotate the sheets on the oven racks half way through the baking cycle.
