About using our pins

Due to the fine detail on our pins, they are best suited for smooth clays or clay with fine grog.  Clays with course grog may not give as good results, and some fine detail on some pins may be damaged. If you choose to use coarsely grogged clays, we suggest making samples and test-firing them first. You might like to check out some of the testimonials. 

When Using for Biscuit/Cookie Dough

Again, we find that course texture like peanuts or fruit will not give the best results.  Dough with a smooth texture is best suited to the fine detail on our pins.  Please bear this in mind when baking.

Perhaps you might like to try this recipe:

Textured Rolling Pin Biscuit Recipe

This easy to follow and slightly spiced Textured Biscuit recipe produces a dough which holds the pattern of a textured rolling pin and tastes great! 

PREPARATION TIME:  30 mins

COOK TIME: 10 mins

CHILLING TIME: 1 hr

TOTAL TIME: 1 hr 40 mins

You will need the following:

• Kitchen Scales

• Mixing bowl

• Textured Rolling Pin

• Regular Rolling Pin

• Biscuit cutters

• Sieve

• Wooden spoon

Ingredients:

• 200 g  butter

• 200 g caster sugar 

• 1 medium egg 

• 1 tsp vanilla extract

• ½ tsp ground ginger

• ½ tsp mixed spice

• ½ tsp ground cinnamon

• 400 g plain flour  plus extra for dusting

Method:

• Cream the butter and sugar together until light and fluffy. You can use a hand-held electric beater for this.

• Mix in the egg and vanilla extract.

• Mix in the spices.

• Sieve in the flour and combine into a dough. If it doesn't form a ball, , add a few drops of water at a time to help bring it together.

• Once the dough has come together, wrap it in cling film and put it in the fridge for 30 minutes.

• Dust a surface with a little of the extra flour, and on the regular rolling pin. Roll out the dough with a regular rolling pin to around 1cm.   Try to keep the dough in a rectangle and a little narrower than your textured rolling pin.

• Lightly flour then roll over the dough with the textured rolling pin pressing just enough to create the pattern cleanly. 

• Use the biscuit cutters (dipped in flour) to cut out the shapes you want and pop the biscuits on a baking tray lined with greaseproof paper. Redip the cutters after each biscuit is cut. Any scraps can be re-rolled and cut until all the dough is used. • Put the cut out dough back into the fridge for a further 30 minutes.

• Preheat the oven to 180ºC / 160ºC fan oven/ gas mark 4 around 15 minutes before you intend to start baking.

• Place the tray of biscuits in the oven for 8-10 minutes until the dough is firm to the touch and just starting to brown around the edges. You don’t want the biscuits to colour more than a little else they will be dry, and too crispy. 

• Leave to cool on a rack and once room temperature, store in an airtight container.

• As an alternative, leave out the spices and just leave the vanilla. •When making these biscuits don’t use margarine. Only butter will give you the good results.