Happiness is in the air and hope you all had a great Christmas with your loved ones. We had a great time too. Our chef Simone came up with an idea that she can bake the entire team some great cookies. She did the first run using DIY diabeto cardboard cookie cutter. The cookies were super awesome but the shape was not quiet right. So we approached our dear friend Anool who is a open hardware enthusiast and a Wyolum team member to make us a cookie cutter mold. He used his awesome Ultimaker 2 to print us the Diabeto cookie cutter mold and boy, the end result was more than brilliant 😀
Trust us, they taste more awesome than they look! Well, we distributed the cookies to some of our friends and they couldn’t believe how awesome they taste and asked us for a recipe. So we decided to share the 3d files of the Diabeto cookie cutter and here is the recipe,
250 g Flour
100 g Sugar
1 tsp greated lemon peel
Vanilla Flavour or real Vanilla
125 g fridge cold butter
2 Egg Yolk
1 tsp cream
If you want to decorate:
Food Colour and Brush
1. Mix Flour, Sugar, Lemon Peel and Vanilla Flavour. Chopp Butter into small pieces and add as well with the two Egg Yolks. Mix well. Knead a firm dough as quickly as possible. The butter mustn’t become warm. Best is to first use kneading hooks to mix the ingredients well and only in the end quickly press it to a firm dough with the hands. Cover with foil and put it in the fridge for minimum 2 hrs.
2. Preheat oven to 175°C. Prepare baking tray with baking paper.
3. Remove dough from the fridge and give it a quick knead with a tiny bit of cream until you get a smooth firm ball. Dust working surface with flour and roll the dough to 3mm thickness. Cut cookies, transfer to baking tray and bake for 8 to 10 minutes.
4. For decorating first heat the apricot Jelly and brush the upside of the still warm cookies with it. Mix Icing Sugar and small amount of water to thick but brushable consitency. Add food colour if you wish. You might have to add more Icing Sugar if it turned out to thin. Apply to the cookies and let them dry for a few hours.
You can also apply sugar beads, chocolate chips or any kind of edible decoration while the Icing Sugar is still wet.
The color intensity will be better if two layers are applied.
For cleaner colour results you can first trace the desired shape with a baking nozzle, let it dry a bit, and then fill in the free space.
You can download the 3d files of Diabeto cookie cutter here – https://github.com/diabeto/Diabeto-cookie-cutter
Have a blast guys and enjoy your new year! 😀
Nutritional value 100g:
Energy: 527.02 kcal
Protein: 9.39 gm
Fat: 27.47 gm
Carbohydrates: 60.62 gm
Fiber: 0 gm