Fruit

Bake a batch of apples — a cheerful fruit cutter for the biscuit tin. The shape here is a plump, rounded apple: a bulging body with a soft dimple at the top of the crown, a little stem, and the hint of a leaf tucking off to one side. It's a clean, chunky silhouette with no fiddly detail, which makes it forgiving to press and easy to release — exactly what you want from a cookie cutter that kids or a busy kitchen will actually reach for. Roll it out for sugar cookies and gingerbread, but it earns its keep well beyond baking: fondant and sugarpaste toppers, salt-dough ornaments, air-dry clay charms, playdough sessions, even mini soaps. It's a natural fit for back-to-school and teacher-gift bakes, autumn harvest themes, or a healthy-eating classroom project. Print notes • Print upright, standing on the flat cutting rim, so the blade edge lands cleanly on the bed without supports. • Use a food-safe filament — PLA or PETG — and give it 3+ perimeters so the walls are stiff enough to press repeatedly. • Keep the top (handle) edge a touch thicker than the cutting edge; thin the very bottom in slicer settings if you want a sharper cut. • A 0.2mm layer height is fine; wash in warm soapy water only and avoid the dishwasher's heat. • Scale to taste — shrink for canapé-sized biscuits or enlarge for a statement centre cookie.