need a recipe for biscuits using xmas rolling pin- shortbread flattened pattern with cooking

issymae - 2019-12-03 09:06:00

Loads on Google. here's one for starters: https://veenaazmanov.com/shortbread-stamped-cookies/

You're welcome.

kaddiew - 2019-12-03 11:10:00

This is the one of the 2 that I use.....
CHRISTMAS CREAM CHEESE SUGAR COOKIES
(for patterned rolling pins)

This is my favourite sugar cookie recipe; it's tasty and simple and perfect for making textured pastries. These will rise minimally and maintain original shape nicely. **

230g (-1 cup) butter
130g (-1/2 cup) cream cheese
160g (2/3 cup) icing sugar
1 egg yolk
400g (1 1/3 cup) flour
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Pinch of salt

1. In a large bowl combine sugar, butter, cream cheese, almond and vanilla extracts, and egg yolk. Beat until smooth
2. Mix in flour until one uniform mass. Separate dough into 2 chunks, cover in plastic wrap and refrigerate for at least an hour
3. On a lightly floured surface roll out one piece of dough until it is about 3-4mm (1/8 inch) thick. Cut into desired shapes using floured cookie cutters.
(good idea to leave cut shapes on trays in fridge for 30 mins before baking)
4. Preheat oven to 200 degrees C
5. Bake cookies at the same temp for 8-10 minutes or until edges are slightly browned. Don't forget to do a test run first, as every oven is different.
6. Remove from cookie sheet immediately and let cool on a cooling rack

PS: ** I also make lovely rose-pattern biscuits with this mix and a large rose icing/piping tube (not the small type, this is about 10 cm long) or the appropriate Russian icing tube, with a commercial-grade cotton canvas piping bag. (These are also great, along with that large rose icing/piping tube, for making great choux pastry shapes, for piping mashed potatoes on casseroles, pies, etc, and with care they last for many years).

The reason I use this recipe for piped biscuits is it's minimal-spread quality (even with the extra milk) as I add up to a dessertspoon of milk to the mix to make it pipeable, but because milk is added, give them 45 mins in the fridge before baking.

Sandwich 2 of these piped rose cookies together with buttercream icing flavoured with either brandy, champagne reduction, or egg nog (if that flavour is available at cake decorating outlets).

My other favourite for using the patterned rolling pins is Annabel Langbein's Specuulas recipe - more spices than the traditional gingerbread people (lol) recipes:
https://www.annabel-langbein.com/recipes/speculaas-cookies/3
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Edited by autumnwinds at 1:04 am, Fri 6 Dec

autumnwinds - 2019-12-06 00:54:00

Some TRICKS you may not be aware of, for making the best sugar or spice/gingerbread pressed-pattern cookies:

* Use a silicone mat. I bought a BBQ roll from Hammer Hardware, and cut mats to fit my cookie trays.

* Chill dough at least half hour in fridge - helps stop them spreading.

* Do a test run with a few to time the baking process precisely, as every oven is different.

* Cut them thick enough. Using one of the plastic rolling pins, with gauge rings on the sides, is a good idea to get the mix rolled to an even thickness (or you can use something like a chopping board on either side and roll a plain pin across that, THEN use the patterned rolling pin for the lovely markings.

* When rolling out, the new non-stick (provided you use the right side, lol) foil is great to use top and bottom of your cookie mix, to save adding extra flour and spoiling the ratio. Or use heavy plastic or acetate (can cut from new painter's drop sheets). Take off top layer before doing the pattern roll.

* When you take them out of the oven, have a table covered with clean newspaper, and gently slide the cookies off the tray onto the paper. This absorbs any excess of cooking grease (from butter and cream cheese).

Edited by autumnwinds at 1:10 am, Fri 6 Dec

autumnwinds - 2019-12-06 00:58:00