Smiles from the 100 Aker Wood

It was really very nice of my husband, who took the trouble to get these cookie cutters for me, during his recent business trip to Tokyo. Several months ago, when I found out that these cutters are available at Tokyu Hands, I told him casually that he could get them for me if he happens to be in Japan.

Despite his busy schedule, hours just before his return flight, he took a half-an-hour train ride to Shibuya just to see whether he could find these. It was a fruitful trip for him, as not only did he managed to find them, he also got to taste his favourite Hokkaido Ramen at Shibuya.

Naturally, I couldn't wait but to try out these cutters once I found some free time. I adapted a recipe from this blogger, as she used the same type of cutters. To my surprise, the cutters were rather difficult to use. It was only after several attempts before I could cut out the shapes neatly...the dough kept sticking to the mold...the piece which is used to "stamp" the outline of Pooh...everytime I released it, the dough broke into pieces :'(

After "practising" for a few times, I finally got the hang of it...the trick is not to press the mold too hard into the dough. I also find the dough very soft and sticky. Even though I have floured the cutters and my table top, tt was quite tricky to lift up the cut-out shape from my table top without spoiling it. This only became easier after I "sandwiched" and rolled the dough between 2 sheets of parchment paper. This prevented the dough from sticking onto the work surface and the rolling pin as well. After much hard work, the result was a tray of smiling Poohs and Piglets!



A closer look at Pooh...


and here's Piglet!


These cookies were buttery...and a little crunchy, could be the extra cornflour which I have added. It was a joy just looking at how my boys happily munching away the cookies over their afternoon teabreaks...and the cookies were all gone within 2 days!

I shall try the other Mickey and Minnie set the next time round :)

Ingredients:
(makes about 36 pieces)

100g butter, softened at room temperature
80g caster sugar
1 egg yolk
180g cake flour
20g corn flour

Method:

1. Sift cake flour and corn flour together and set aside. Line baking tray with parchment paper, set aside.
2. With an electric mixer, add in sugar to the butter in 2 ~3 additions and cream till the mixture turns pale and fluffy.
3. Add in egg yolk and mix well.
4. Add sifted flour mixture in 2 ~ 3 additions, stir with a spatula to form a soft dough.
5. Place dough in a plastic bag and flatten with rolling pin.
6. Refrigerate the dough for about half an hour.
7. Remove dough from fridge. Roll out dough on slightly floured work surface and cut out with slightly floured cookie cutters. If the dough appears to be a little to hard and breaks into pieces while rolling, leave it at room temperature for a few minutes. The dough will soften up and can be rolled easily.
8. Bake at pre-heated oven at 175 degC for 15 ~ 20mins.
9. Let cool and store in air-tight container.