Finally getting around to posting a recipe for these cute bee embossed shortbread biscuits using my new laser cut rolling-pin. I’m a big fan of kitchen paraphilia so you can image my delight when I first saw these gorgeous rolling pins on Lizzy’s blog, My kids were quite amused when I showed them my new wooden engraved rolling-pin… they’re a bit worried I may have gone bee mad. Well even if I have, I’m happy the company In My Wood (company no longer exists) had one engraved with bees… seeing as beekeeping is a new-found hobby.
You need to choose a cookie dough recipe with no raising agents and one that won’t spread while baking, otherwise you loose the imprint. Chilling the dough before rolling is important so it’s firm enough to handle. Dusting the engraved rolling-pin with flour and shaking the excess off is important each time you roll, otherwise the biscuit dough can stick. First, rolled the dough out using an ordinary rolling-pin, leaving the dough a little thicker. Then gave the dough a final roll with the bee engraved rolling pin. It does take a little getting used too but with a little patience it works.
Used a metal cutter to shape the biscuits, then slid a pallet knife under the cut biscuits to help remove them from the work surface onto a baking tray. While heating the oven, kept the unbaked biscuits in the fridge to firm as I believe this helps set the imprint. Shortbread biscuits keep well and perfect with that mid-morning cup of coffee or served for afternoon tea. You might want to check out Lizzy’s gluten free shortbread cookie recipe using her personally engraved wooden rolling-pin which is also very lovely.
Bee Embossed Shortbread Biscuits
(makes about 18)
110g salted butter, softened
35g icing sugar
1/4 teaspoon vanilla extract
35g rice flour
125g plain or all-purpose flour
You will need a 6cm/2 and 3/4 inch metal cutter.
How to make:
Into a medium bowl, add the butter, icing sugar and vanilla extract. With an electric mixer, beat the ingredients together until pale and fluffy. Sieve in the rice flour and flour. Using the slowest speed, mix the ingredients until combined.
With your hand, gather the dough together and form a smooth ball. Flatten the dough, cover with cling film and leave in the fridge to firm for about 20 minutes.
Lightly flour a work surface and using a normal rolling-pin, roll out the dough to roughly 1/4 inch thickness. Dust the engraved rolling-pin with flour and tap excess off. Applying light pressure and in one complete movement, roll your engraved rolling-pin over the dough. Stamp out rounds with a metal cutter and place biscuits evenly spaced onto a cookie sheet. Gather the remain dough together and re roll. If the dough becomes too soft, place in the fridge for a few minutes to firm. Place tray of unbaked biscuits into the fridge for about 20 minutes.
While the unbaked biscuits are chilling in the fridge, heat your oven to 350°F/180°C/Fan 160°C/Gas 4. Bake the biscuits for about 18 minutes or until light golden brown. Transfer baked biscuits onto a wire rack to cool. Store biscuits in an airtight container.