Using a cutter is a great way to shape dough for biscuits or pastry. The key to this technique is to use extra flour, which should be brushed off at the end of the process. The flour ensures that the cutters dont stick to the dough and tear or miss stretch the shape. Dont forget to chill the dough before baking to get the best result. Have a go at using cutters with Vivek Singh's hot chocolate biscuit or Josh Eggleton rice pudding with ginger snap dunker.