Round biscuit or cookie cutters (they’re the same thing, really) come with plain edges or fluted, in groups of seven to twelve cutters, graduating in size from about 3½ inches to ¾ inch in diameter. For variety’s sake, it’s good to have both plain and fluted cutters. The classic cutters are made of heavy-weight tinned steel, and newer versions are available in hard plastic. Because the cutters should be sharp (dull edges compress the layers of dough and reduce the rise), the steel version has the edge over plastic. Replace your cutters whenever you think they might be getting dull; the sharpness won’t last forever.
© 2002 All rights reserved. Published by Echo Point.