Shortbread segment cutter

Cookie cutter and die combo for shortbread cookies/biscuits. Please be safe when using 3D printed cookie cutters, print them from clear PETG and don't wash and reuse them.

Print with 3 perimeters, 0.2mm layer height. If you have an issue with the PETG stringing on the die, hit it for a moment with a heat gun.

Shortbread Recipe (makes about 24)

225g butter at room temperature

100g sugar

80g rice flour

270g plain/all-purpose flour

Cornstarch for dusting (about 4 tbsp)

1. Cream together the butter and sugar for at least 5 minutes. The sugar needs a chance to fully dissolve.
2. Mix in the rice flour.
3. Mix in the plain flour until the dough comes together.
4. Wrap the dough in cling wrap and chill in the fridge for at least 10 minutes.
5. Roll the dough to about 10mm thick, using a little cornstarch to keep it from sticking.
6. Dust the die and cutter with cornstarch. Place the die face down on the dough, insert the cutter around it, and press down. Push the die down a little further, then remove the cutter and peel off the die. 
   • Reapply more cornstarch to the die after each cut. 
   • It doesn't matter if you see cornstarch remaining on the dough, it will disappear as it is baked.
   • If any bits of dough get trapped in the die, dig them out with a toothpick between cuts.
   • If you have trouble peeling the die off, return the dough to the fridge for 10 minutes.
7. Bake at 160C/320F for 25 minutes, or until the dough just starts to take on a golden colour.
8. Cool for 5 minutes on the baking tray, then transfer to a wire rack to cool fully.