A nifty hand-held electronic cookie press (Russell Hobbs Biscuit Maker Cookie Press) recently made its way into my kitchen, replacing the old fashioned device that our grand-mothers used, thus bringing about “in with the new and out with the old”. While I’m always enthusiastic to try out, test and no doubt purchase new kitchen gadgets and gismos, my heart still leans towards vintage appliances and kitchen crockery which bring back nostalgic recollections of a bygone era. My broad collection of vintage contraptions and cutlery will attest to this.
My newly acquired Russell Hobbs Biscuit Maker Cookie Press is not only well designed and stylish, but comes neatly stored in its own unusual packaging. Apart from the 8 ornate piping tips, 2 Cannoli Shell moulds and a filler tip, the Cookie Press boasts 12 exchangeable, stainless steel cookie stamps. Easy to use, easy to clean (very important) and best of all, stamping out the prettiest, professional looking sugar cookies I am more than impressed with my new purchase.
The cookie recipe that I used for my biscuits is one given to me by a friend and not from the Russell Hobbs instruction manual. This recipe yields quite a large chunk of dough which can easily be divided in half for freezing, to be used later.
You will need:
1 cup of castor sugar
1 tsp vanilla essence
3 cups flour
1 tsp baking powder
Cream butter and sugar together and add the eggs one at a time, combining well. Add vanilla essence. Lastly sift the flour and baking powder into the butter mixture and combine till a firm dough has formed. Wrap dough in Clingfilm and refrigerate for 30 minutes. Remove dough from fridge and use according to Russell Hobbs Cookie Press instructions (http://www.russellhobbs.co.za/media/22385/rhcp021.pdf) or roll dough out onto a floured surface and using a manual cookie cutter, cut out desired shapes. Place individual cookies on a baking tray and bake in a pre-heated oven at 180 degrees Celsius for 8-10 minutes.