Embossed Rolling Pin Biscuit Recipe
This is the best Embossed Rolling Pin Biscuit Recipe. This easy to follow recipe produces a dough which holds the pattern while cooking and tastes good too. It is an easy cookie dough recipe which is also perfect for using with a patterned rolling pin and with a cookie cutter too.
Although I’ve used this recipe for Christmas biscuits you can easily turn this into a non Christmassy recipe by leaving out the spices and keeping it vanilla only.
I love my embossed rolling pin! The pattern is so super cute and being that it is Christmasssy I have to make the most of it in November and December. I worked on a few recipes to try and get the dough perfect to hold the shape from the rolling pin and this is it. Luckily the ones that didn’t work I ate the evidence of.
Christmas Spiced Biscuits – Embossed Rolling Pin Biscuit Recipe
The best tip I can give for this recipe is keep the dough cold. If it’s cold the pattern with stay when it’s cooked. When it goes from the cold fridge to the oven it doesn’t get a chance to spread before the outer layers have cooked and hardened. Also try not to work the dough too much. Once it rolled out the first time roll the rolling pin over and cut out as many biscuits as you can. With the remaining off cuts stack them roll them out again. Put it back in the fridge to get it get it cold again if you are going to use the embossed rolling pin on it.
This recipe also works really well for for making cookie cutter biscuits
I love how these biscuits came out. The embossed rolling pin really left a beautiful pattern which cooked without distorting it. I love it. They also taste incredible. The smell of the Christmas spices really filled the kitchen which makes them a pleasure to make. When you cook them make sure you take them out before they go golden brown as they will dry really hard. Unless you dip them in tea they won’t be easy to bite. This recipe also works really well for icing biscuits.
How do you use an embossed rolling pin for cookies?
Embossed rolling pins can be a fiddly but taking it gently and using a good cold dough will give you the best results. As will chilling the cookie dough again before popping them in the oven. Keeping the dough cool/cold the when rolling and baking will keep the pattern from spreading.
When you use the rolling pin dust it over with a little flour. If anything gets stuck in the grooves then use a pastry brush or clean paint brush to remove it. Dust every few rolls.
Unlike a normal rolling pin you want to roll once with the embossed rolling pin. Gently go in one direction with the same force through out. I found it easier to press on the main rolling pin rather than use the handles. Experiment and take it slowly and make sure the dough is cold but also not too covered in flour.
How do you use an embossed rolling pin?
Gently! When you use an embossed rolling pin you want to keep the pressure the same across the dough. You want to go in one direction slowly at a time. You won’t want to go backwards and forward in one go as that will break the pattern. From there stamp out the biscuits and pop them on a greaseproof paper prepared baking sheet. Put them in the fridge for about 10-15 minutes. Bake directly from the fridge.
How do you clean embossed rolling pins?
Cleaning an embossed rolling pin is really easy. Once you’ve used it, use a pastry brush or soft washing up brush (dry) to wipe away any left over dough. Once it’s clean gently scrub it with a soapy brush to remove the grease. Don’t over scrub and leave to air dry after taking most of the water off with a tea towel. Do not put them in the washing machine.
Vanilla embossed rolling pin biscuit recipe
If you want to make these non Christmassy then remove the spices. They will beautifully vanilla flavours. You could add a little extra if you want them with a super vanilla flavour.
You could also add some lemon zest if you want but just warned that the bits might interfere with the finished design. Lemon extract would work better.
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Best Embossed Rolling Pin Biscuit Recipe
- 200 g unsalted butter
- 200 g caster sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground ginger
- 0.5 teaspoon mixed spice
- 0.5 teaspoon ground cinnamon
- 400 g plain flour
- Cream the butter and sugar together until light and fluffy.
- Mix in the egg and vanilla.
- Mix in the spices.
- Sieve in the flour and combine into a dough.
- Once the dough has pulled together wrap it in cling film and pop it in for 30 minutes.
- Roll out the dough with the embossed rolling pin to just shy of a 1cm thickness.
- Cut out the shapes you want and pop the pieces on a greaseproof paper lined baking tray.
- Pop the cut out dough back into the fridge for 30 minutes.
- Preheat the oven to 180 degrees/160 degrees fan oven.
- Pop the biscuits in the oven for 8-10 minutes until the dough is firm to the touch and just starting to go light brown.
- You don’t want them going golden brown or they will dry too hard. You can see how pale the finished biscuits are above.
- Leave to cool on a cooling rack and once cold store in an air tight container.
My embossed rolling pin wishlist from Amazon *Affiliate links*
If cookies are more your style try my Biscoff Chocolate Chip Cookies
Other delicious Christmas Sweet Treats
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