Russell Hobbs RHCP 021 Mode D'emploi page 11

Hints for best results
We do not recommend using store-bought refrigerated Biscuit/Cookie dough.
 Avoid greased or non-stick biscuit/cookie sheets, as they will not hold the shape of
the biscuit/cookie as well.
 When a recipe calls for butter and margarine, both must be used. Do not substitute
one with the other.
 Dough should be pliable enough to easily emerge from the Disc and stick on the
biscuit/cookie sheet.
 If dough is too soft or sticky, refrigerate for 15 minutes or beat in a small amount of
flour. If the dough is too stiff, mix in the yolk of one egg.
 Once the dough has been loaded, use it immediately.
 Biscuit/Cookie dough that has been refrigerated overnight will be too stiff and will not
work properly.

Some doughs and Discs work better when you move faster, and some when you
move slower. After some practice, with rhythm and timing, the shapes will improve.
 Use Discs with biscuit/cookie dough for the preparation of biscuits/cookies.
 Use Tips with soft dough for decorating canapés, candies, biscuits, cookies,
desserts, fill pastries, etc.
 If dough is not moist enough to hold the decorations, lightly brush a little water, milk,
honey or a little egg white where decorations are to be placed.
 The amount of biscuits/cookies per batch will vary with each recipe, the
Biscuit/Cookie Disc used and the thickness of the biscuits/cookies.
 When using a recipe that calls for finely grated ingredients, use a Biscuit/Cookie Disc
with large holes. We recommend using Biscuit/Cookie Discs 3, 4, 5 and 10 to prevent
the Disc from becoming clogged with biscuit or cookie dough.
Biscuit/Cookie Discs
Choose from any one of the Cookie Discs below to make beautiful bakery style cookies.
- bakery style biscuits/cookies.