Cookie baking is big in our house, especially when the weather is grim like today, and as you can see from the picture we’ve started to collect quite a variety of cutters. My son loves picking out which ones to use (currently the bear and the lion are particular favourites). I pick cutters up from all sorts of places but I do find Cakes Cookies and Crafts Shop a corker — especially as they usually offer 4 for the price of 3. Cox & Cox also do some good ones (but more on them later as they definitely deserve their own post).
Today however we used our new kid-friendly cutters by Swiss cooking brand Kuhn Rikon. They are brilliant because they have handles for easy pressing, and the shapes are less fiddly for transferring from work-top to baking sheet. In fact the whole Kinderkitchen range is fantastic for young cooks and is a big feature in our letters to Father Christmas (I’m personally yearning after the Mouse Measuring Cups ).

I’ve tried various cookie recipes that are suitable for using cutters on and I find most to be a bit bland and dry, so I usually stick to using Jane Grigson’s recipe for shortbread (see below), which is delicious, easy to ‘cut’ and particularly good splattered with melted chocolate. If you have a fab cookie recipe that works with cutters then please let me know!

Jane Grigson’s Recipe for Shortbread (taken from her book English Food ):

-225g Plain Flour
-75g Corn Flour
-200g Butter
-100g Caster Sugar

Sift the flours together into a large bowl, add the butter (at room temp) and sugar mix to combine into a dough (a good 4 or 5 mins). Roll out, cut into shapes and then bake in the oven at 180 degrees for about 12 mins (or until very slightly browning at edges).

How easy is that!

For a printable version of this recipe, click here.

(NB1: if you do decide to take a look at English Food check out the Parsnip Cake on page 318 (of Hardback version) – it has become a firm family favourite in our house).
(NB2: Again if you do have a look at the book I must warn you it is not very glossy as there are no pictures but it is a fascinating history of English recipes and every recipe I’ve tried from the book turns out great!)

-Mo