Cookies that work with cookie cutters12/5/2023 Partial refunds can only be issued on exchanges for lesser value items if you purchased the items yourself.If you did not purchase the item, you are entitled to a FREE exchange ONLY.Exchanging gifted items will require proof of purchase from the giftee including the specific order number and name of person.Riff Raff Baby offer FREE exchanges for products within 14 days of receiving the items * Refunds will only be actioned to the accounts from which the goods were purchased.Original packaging MUST be intact and included in your return.Items must be in perfect as new quality (unused).Riff Raff Baby offer FREE change of mind returns on UNUSED products within 7 days of purchase* within Australia only.Ĭustomers wishing to return or exchange purchases from regions outside of Australia, will be required to pay shipping at their own expense. When customs clearance procedures are required, it can cause delays beyond our original delivery estimates. Please contact your local customs office for more information. Customs offices in some countries may require the importer of record to provide identification before releasing the shipment.Ĭustoms policies vary widely from country to country. The recipient is the importer of record and must comply with all laws and regulations of the destination country. When ordering from Riff Raff Baby Pty Ltd, you're responsible for assuring the product can be lawfully imported to the destination country. >Shipping Outside Australia>Shipping Outside Australia<<< We can not cover this as the rates vary per destination country. Don't let them fully cool on the pan or they will stick.* Orders shipped outside Australia may incur taxes and duties which are the responsibility of the recipient. Let them cool slightly on the pan and then gently remove them to a cooling rack. Cookies will be very soft when they first come out of the oven. If you stamp one and don't like it, no problem, scrape it off the sheet, re-roll the ball, and re-stamp.īake cookies 12-14 min, until just starting to turn slightly golden on the edges. Press the stamp straight down in the center of the ball of dough until you just start to see the dough on the sides (that way you know the whole design has been transferred to the dough) and gently lift up, rocking the stamp just slightly as you lift away. Dip your stamp into flour and tap off the excess. Place on an ungreased cookie sheet, a couple of inches apart. You can make the cookies smaller, but they will be flatter when you press them with the stamp. Portion the dough into balls about 2 Tbsp. Let it come to room temperature before using. No need to chill the dough, but if you aren't going to use it right away, you can store it wrapped tightly in the fridge for several days. If it's dry and crumbly, add a tablespoon or two of milk until the dough comes together. If it is sticky, add a tablespoon of flour at a time until it isn't sticky anymore. Add the flour and salt, and beat on low speed until well-combined but not longer. Add the egg and vanilla, and beat until fluffy. Using the paddle attachment and a stand mixer, cream together the butter and powdered sugar. I'm not crazy about almond flavoring, so I use vanilla in mine. The recipe I use originally comes from Nordic Ware. (I don't bother with this, but I might if I were making them for something like a baby shower or an uptight friend.) Alternatively, you can roll the dough out, stamp it, and then use a circle cutter to cut out the cookies. If you are a serious perfectionist, get a circle cutter the same size as your stamps and use it to neaten up your edges after you stamp the cookies. ![]() ![]() If you leave them to cool completely, they will stick to the pan. Allow to cool on the pan for just a few minutes, then gently remove to a cooling rack. Bake until set but not browning, though a little brown on the edges is fine.Use an ungreased cookie sheet so that the dough will adhere to the pan when you lift the stamp up.Lightly flour your stamp before pressing the cookie. ![]() (The rolling is optional but will give you cleaner edges) Portion the dough into balls about 2 Tbsp in size and use your hands to roll into smooth balls before stamping.It should have a consistency similar to play dough. Dough should not be sticky and you should be able to handle it without flouring your hands, but it shouldn't be so dry that it's crumbly. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |