Using a 2 - inch
diameter round cutter, cut out the scones and transfer to the sheet pan placing the scones 2 inches apart.
Use a 2-1/2 - inch
diameter round cutter to cut out the cookies.
Not exact matches
Cut dough into
rounds with biscuit
cutter that's 2-3/4 ″ in
diameter (if you don't have a biscuit
cutter, you can use a water glass or just cut them into triangles).
Using a 2 1/2»
diameter cookie
cutter (or top of a
round drinking glass), cut out cookies and place on a parchment - lined baking sheet.
My star cookie
cutter is about 2 - ish inches in
diameter, and the original used a 3 - inch
diameter round cookie
cutter - so it really makes a difference.
Using a
round cooking
cutter (about 3 inches in
diameter) for structure, scoop the mixture into 8 cakes directly onto the baking stone.
Using a
round 2 1/2»
diameter cookie
cutter, cut out circles.
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Using a
round cookie
cutter (about 3 inches in
diameter for entrée - size raviolis), cut ravioli.
Use a cookie or pastry
cutter to cut
rounds approx. 7 cm in
diameter.
Using a 2 - inch in
diameter biscuit
cutter, cut the puff pastry into 2 - inch
rounds.
If sticking to the
round pies, you can use a cookie
cutter up to 3 1/2 ″ in
diameter, but I prefer my hand pies on the smaller side so I used a 3 ″
cutter.
If you'd prefer to make empanadas half - moon hand pies, I suggest using a
round cutter at least 3 3/4 ″ in
diameter.
Using a pastry
cutter round with a 5 inch
diameter, cut out 5 or 6
rounds (you will need to re-roll out the scraps).
Cut out
rounds with a floured 2 1/2» -
diameter cookie
cutter.
Cut out a circle in half of the
rounds with a 3/4» -
diameter cookie
cutter and transfer to 2 parchment - lined baking sheets, spacing 1» apart.
Using a
round biscuit or cookie
cutter, cut out enough circles to cover the pie, about 1.5 ″ in
diameter (smaller for mini pies).
Use a can or
round cookie
cutter (2.75 - 3 inches in
diameter) to carefully cut two
rounds from each tortilla.
Using 2 - inch
diameter biscuit
cutter dipped in flour, or a glass, cut out
rounds.