I saw this lovely teapot cookie cutter in TK Max the other week and I could not wait to try it out. It is made up of two pieces one is the teapot shape cutter and the other is a stamp you press out. There is nothing to beat the flavour of buttery biscuits hot from the oven and this recipe can be made ahead of time, stored in the freezer so that when friends drop round unexpectedly, they can be hot on the plate in under twenty minutes, definitely one of those domestic goddess moments with minimal effort.
Pressing the stamps in the dough feels like child’s play and so much fun sheer domestic bliss! If you can’t get hold of your own teapot biscuit cutter, why not use a stamp from you craft collection, (you can use a surface sanitiser if you need to, but they will be in a hot oven to kill off any bugs!) There are some wonderful Christmas stamps out that look beautiful stamped across a heart shaped biscuit. They would make lovely home made gifts that are sure to be appreciated.
8 oz SR flour (If you use plain the shape might stay better)
5 oz butter
4 oz golden caster sugar
I beaten egg (save some of the white)
Egg white and sugar to glaze
Sift flour into the bowl and then rub in butter to make breadcrumbs
Add the sugar and mix, then add egg to make a dough
(if the dough is very soft put it in the fridge for 10 minutes to make it easier to handle)
Roll out on a lightly floured board to about 1/2cm thick
Press the stamps into the dough and then carefully cut round each shape, transfer to a buttered baking tray, wash with egg white and then sprinkle with extra fine/caster sugar.
(or if you wish to freeze place in a plastic tub with a layer of baking parchment to divide them and freeze. When needed can cook these from the frozen, just lay out in a tin)
Let the biscuits firm up in the fridge for 10 – 15 minutes before placing in a moderate oven about gas mark 4, 180c or 350F until golden brown.