I have a set of giant cutters from Brighton Cutters. One thing I love about it is they come with “supports” across the cutter. Like an X connecting the longest opposing sides. So when you use the cutter, it doesn’t flex accidentally.
AnninNJ
Make sure you roll out the dough on a piece of parchment paper or on the cookie sheet directly, since you won’t be able to lift it up to move it. I would also be a little concerned about the center of the dough cooking completely before the edges burn – definitely do some tests to see if you need to reduce oven temp and increase time. Or maybe cover the edge with foil, as you would a pie crust.
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I have a set of giant cutters from Brighton Cutters. One thing I love about it is they come with “supports” across the cutter. Like an X connecting the longest opposing sides. So when you use the cutter, it doesn’t flex accidentally.
Make sure you roll out the dough on a piece of parchment paper or on the cookie sheet directly, since you won’t be able to lift it up to move it. I would also be a little concerned about the center of the dough cooking completely before the edges burn – definitely do some tests to see if you need to reduce oven temp and increase time. Or maybe cover the edge with foil, as you would a pie crust.