Vintage Biscuit Stamp & Cutter Set (4 pcs)

Name: Vintage Biscuit Stamp & Cutter Set (4 pcs)
Brand: MolalaCook
SKU: class_stamp
Price: 18.00 USD
Availability: InStock

$18.00 USD

~~$22.00 USD~~ $18.00 USD

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Description

Bring a little biscuit-tin nostalgia to your next bake. This 4-piece cookie stamp and cutter set turns rolled dough into familiar square, rectangular, wavy oblong and round biscuits, complete with dotted or wavy details.

Each tool combines a shaped cutter with a press-down stamp: cut the outline, press the plunger to make the pattern, then gently release the dough. Mix all four designs in a homemade biscuit box, or make a matching batch for your afternoon tea.

Four designs in one set: one of each shape is included.
Cut and decorate: create the outline and stamped detail with the same tool.
Made for rolled dough: a useful addition to your butter cookie, shortbread or biscuit-making routine.
A classic finish: add detail before baking, without piping or icing.

A little baking tip: choose a firm, low-spread dough and chill it if it becomes soft. Lightly dust the stamp with flour, tap off the excess and press evenly. Pattern definition and finished size depend on your recipe and baking method.

Includes four stamp-and-cutter tools. Cookies, dough, trays and other styling props are not included.

The Details

Includes: 4 press-down stamp-and-cutter tools — one scalloped square, one classic rectangle, one wavy oblong and one scalloped round.
Material: ABS plastic.
Design: Fixed dotted and wavy biscuit patterns with shaped cutting edges.

Approximate shape sizes (as shown in the product size guide):
• Square: 1.97 × 1.97 in / 5 × 5 cm
• Rectangle: 2.17 × 1.38 in / 5.5 × 3.5 cm
• Wavy oblong: 1.77 × 1.18 in / 4.5 × 3 cm
• Round: 1.38 in / 3.5 cm diameter

Measurements refer to the illustrated biscuit shapes, not the overall tool height. Baked size varies with dough and recipe.
Cookies and other props shown in the photos are not included.

Use & Care

Before first use, hand wash with mild detergent, rinse and dry thoroughly.

1. Roll firm, chilled dough to an even thickness suitable for your recipe.
2. Lightly dust the cutting edge and stamp with flour, then tap off the excess.
3. Press the cutter into the dough and press the plunger evenly to imprint the pattern.
4. Lift and gently release the dough onto your baking tray. Bake according to your recipe.

For clearer details, use a low-spread dough. If the dough sticks or becomes soft, chill it and try again; test one biscuit before stamping a full batch.

Hand wash after use. Use a soft brush to clear the small pattern details; avoid abrasive scourers. Dry fully before storing.
These plastic tools are for shaping dough only. Do not place them in the oven or microwave, or against hot trays.

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