An expertly crafted rolling pin embossed with a continuous floral design, which is a great addition to a bakers kit! Great for individual cookies to give your biscuits the personal touch. Whether they are for yourself, or an usual gift for mum, grandma, or sister they are sure to love such a unique and thoughtful gift. Simple to use and easy to make, your loved ones will think you are a baking genius! Also great for making patterns in fondant icing, clay crafts, playdough and art prints… and many other applications.

High definition laser engraving with well defined patterns ensure clear and sharp embossing on your cookies.

All our rolling pins are made from Hevea wood, a sustainable eco friendly source of material.

Small - Measuring 23cm in length and a diameter of 35mm. Ideal for little hands to roll! It’s a great way to introduce your kids to the kitchen and have fun together.

Large - Measures 40 cm in length with a diameter of 50mm.

A few tips to take care of your rolling pin:

Before use lightly dust with flour to prevent any dough from sticking.
After use, wash well and use a scrubbing brush to get into all the grooves. Dry it straight away and apply a thin layer of vegetable oil or food safe oil.

As with all Hevea wood products please do not put them in the dish washer or keep them submerged for a long time as the rolling pin will absorb the water and the wood will expand, just rinse and dry straight away.
Keep away from direct sunlight.

A well-practiced and useful recipe to start you off!
• 200 g unsalted butter
• 200 g caster sugar / superfine sugar
• 1 egg (medium)
• 1 tsp vanilla extract
• 400 g plain flour / all-purpose flour (plus extra for dusting)

First cream together the butter and sugar. Then add the egg and vanilla extract and mix well. Next sift together the flour and salt and gradually add to the wet mixture. Chill the dough in the fridge for at least 30 minutes. To make sure the dough doesn’t stick to the rolling pin or work top, use a light dusting of flour – but not too much! Roll the dough about 1/2 inch thick. Roll, emboss and cut cookies into shape. Once you have your cut cookies put them back in the fridge for additional 30mins or longer to chill. this is a crucial step achieve best possible pattern. Keep the dough cold. If it’s cold, then the embossing stays sharp when cooked.
Heat the oven to 190C/170C fan/gas 5 and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.