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Pottery Avenue Brings Wooden Corner's Embossed 10" Rolling Pin - LEP-024-Botanical

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  • Pottery Avenue Brings Wooden Corner's Embossed 10" Rolling Pin - LEP-024-Botanical
  • Pottery Avenue Brings Wooden Corner's Embossed 10" Rolling Pin - LEP-024-Botanical
  • Pottery Avenue Brings Wooden Corner's Embossed 10" Rolling Pin - LEP-024-Botanical
  • Pottery Avenue Brings Wooden Corner's Embossed 10" Rolling Pin - LEP-024-Botanicals

10" Embossing Rolling Pin Botanical

US$56.99

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SKU: LEP-024 BOTANICAL

Quick Overview

10 Inch Laser Cut Embossing Rolling Pin featured in Botanical

The 10" Embossing Rolling Pin Botanical rolling pin gives stunning texture to your bakery and DIY pieces. The fresh and lovely botanical grooves stretches from handles to trunk makes it a perfect gifting idea. The combination of flowers sitting inside the leafy pattern gives it an old English feel. This giftable rolling pin is cleverly crafted using Polish beech wood and measures 10-inch x 2.5-inch, which is a convenient size for rolling. The engraved designs are etched deep enough to ensure visible and raised patterns on the cookies. You’ll only have to apply minimal pressure to get a great-looking result.

Here are the details for use and care:

Rolling Instructions:

• Roll dough out with regular rolling pin to 4mm
• Emboss with one roll of medium pressure. If you get dough in your roller, apply less pressure
• Begin rolling 1 inch from the dough bottom edge to help avoid dough rolling up with the pin
• Cut away non embossed dough and repeat

Care Instructions:

• Prior to first use, apply oil such as wood oil, vegetable, olive, flax etc.
• Clean with stiff bristled brush
• Soap and water when necessary
• Pat thoroughly dry
• Re oil as needed.

10 inch x 2.5 inch roller 17 inches from tip of handles

SHORT BREAD DOUGH

• 1 cup butter, room temperature

• 1/2 cup white sugar

• 2 teaspoons almond extract

• 2 1/2 cups sifted all-purpose flour

Directions

• Prep time

• Cook 25 m

• Ready In 2 h 40 m

1. In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.

2. Preheat oven to 300 degrees F (150 degrees C).

3. On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on un-greased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.

4. Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.   (LEP-024 BOTANICAL - 10" Embossing Rolling Pin Botanical)