FRENCH PASTRY.Choose your tools by recipe.
Cart 0

Tamaris Halloween Cookie, set of 8 cutters

$8.97 $11.00

Tamaris halloween cake craft -  set of  8 metal cutters to Cake Craft. These cute cutters are great to make decorations for a Halloween tea or putting around the side of a larger cake.  Includes Bat, Skull, Pumpkin, Witch's hat, Ghost, Casper, Spiderman and Cobwebs.

Did you try once, the French Sable Cookie ? we think you should try it, delicous and perfect to give on haloween night. in this page down, you can find here, down at this page, our simple reciepe. Bon Apettit !


  • Each cuts neatly and is easy to handle
  • Easy sto clean
  • No sticky
  • Packgae content:  8 cutters   
  • Type: Cake Tools
  • Material: High quality Stainless Steel
  • Feature: Eco-Friendly,Stocked
  • Certification: CE / EU,FDA,LFGB
  • Cake Tools Type: Moulds
  • Size: L X H mm 
  • Package content: 8 Cutters.
  1.  Bat : 84mm x 52mm.
  2. Skull : 69mmx52mm
  3. Pumpkin : 60mm x 58mm
  4. Witch's hat : 80mm x 58mm
  5. Ghost : 59mm x 43mm
  6. Casper: 64mm x 60mm
  7. Spider: 71mm x 68mm
  8. Cobwebs: 71mm x68mm

Our French Sable Cookie Recipe

This is a classic French cookie originating in Normandy France. These cookies are delicious plain, but they can also be flavored with ground nuts or zests and they can even be sandwiched together with jam or preserves, ganache, or lemon curd.


  • 2 sticks (8 ounces) unsalted butter, diced, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup confectioners’ sugar, sifted
  • 1/2 teaspoon fine sea salt
  • 2 large egg yolks, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, plus more for the work surface
  • Sanding sugar, for decorating


1. With a mixer on low speed, beat the butter, sugars, and salt together for 5 minutes, until smooth. Beat in the yolks, then the vanilla. Scrape the bowl and add the flour all at once. Mix only until the flour is incorporated.
2. Divide the dough in half, flatten into disks on a lightly floured surface, and place each between sheets of parchment or wax paper. Roll the dough 1/4 inch thick. Refrigerate for at least 2 hours or freeze for at least 1 hour.
3. Center the oven rack and preheat the oven to 350°F (177°C).
4. If using 2-inch cookie cutters, cut out the first batch of cookies and, using an offset spatula, gently transfer the cookies to muffin tins to help the cookies retain their perfect shape during baking.
5. Sprinkle the cookies with sanding sugar and bake for 18 to 22 minutes, until the cookies are golden brown on their bottoms and around their edges. Cool for 15 minutes on the baking sheet or in the muffin tin, then transfer to a wire rack to cool completely.
6. Continue cutting and baking, always using a cool baking sheet as you gather the scraps of dough, roll, chill, cut, and bake. We think you can take it from here.

More from this collection