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Pottery Avenue by Pangaea Trade, INC

Pottery Avenue Circles Large Rolling Pin Pattern

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  • Pottery Avenue Circles Large Rolling Pin Pattern
  • Pottery Avenue Circles Large Rolling Pin Pattern - LEP-059

10" Embossing Rolling Pin Circles

Pattern: ROLLING PIN
US$56.99

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SKU: LEP-059 CIRCLES

Quick Overview

The 10" Embossing Rolling Pin Circles features intricate and quirky pattern of quilted circles arrangement embossed on the 10-inch x 2.5-inch roller pin.

The 10" Embossing Rolling Pin Circles features intricate and quirky pattern of circles arrangement embossed on the 10-inch x 2.5-inch roller pin. The 10 Inch Laser Cut Embossing Rolling Pin featured in circles won't stick to fondant and is easy to clean. It gives fondant-covered cakes and dough covered pies a beautiful, textured base that's an ideal complement to other bakery delicacies. The ornate and decorative design of this rolling pin makes it an ideal giftable kitchen accessory that can also be customized for corporate gifting and family reunions.

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.

Wooden Corner CIRCLES Rolling Pin

• 10 inch (0.25 m) x 2.5 inch (6.35 cm) roller

• 17 inches (0.43 m) 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-059 CIRCLES - 10" Embossing Rolling Pin Circles)