However, since moving back to London for good, I've been itching to get back to my old favourite past time, and when I was lucky enough to be allowed to try this gorgeous paisley print embossing rolling pin (*) from Print Stitch Bake, I knew it was the perfect excuse!
The dough itself is very easy to roll out after being chilled for a little while, and doesn't spread at all during baking, so you can cram quite a few onto the sheet.
Now, I'm not very experienced with fondant, and I don't even own a food thermometre (oops!), so I decided it best to try out these pre-coloured ready to roll icing packs from Sainsbury's, and I have to say, I'm very impressed with them. They taste better than a lot of other store-bought fondants, and they are very easy to work with, so I'd really recommend giving them a go if you're a bit nervous about making your own.
Also, when it comes to fondant, remember you really have to get a thin layer; you don't want your cookie/cake/cupcake to taste of nothing but icing, right?
Once the icing is all rolled out, it's time for the fun part; embossing it! This particular rolling pin (here)* is acrylic, so it doesn't stick like a regular rolling pin would, and you don't have to worry about flouring it up (or getting flour marks all over the pattern!). It's actually incredibly easy to use, and it looks so impressive when it's done! Plus it's super easy to wash, which every amateur baker knows is a huge bonus.
When the fondant is embossed, it's as simple as using whatever you used to cut out the cookies to cut out the icing, too, then dabbing a little water on the back of the fondant and placing it onto the cookie. Done!
Paisley Print Embossed Vanilla Sugar Cookie Recipe: (Mine made about 50 of assorted sizes).
- 230g unsalted butter
- 250g caster sugar
- 1 large egg
- 2 tsp vanilla extract (not essence!)
- 375g plain flour
- 1/2 tsp salt
- Fondant icing - either ready-to-roll or your own
- Cut the unsalted butter into cubes, and cream into the caster sugar. If using a hand mixer, this should take about 3 minutes, until it's light and fluffy.
- Beat the egg and vanilla extract into the butter and sugar mixture, mixing until just combined.
- Sieve the flour into the mix, along with the salt. Combine with a spatula/wooden spoon, until it's fully incorporated. It should form a relatively sturdy ball.
- Roll out a sheet of cling film, and deposit the ball of dough onto it. Flatten the ball until it's a disc shape, about an inch thick, then cover with another layer of cling film, and chill in the fridge for about an hour.
- Once chilled, preheat your oven to Gas Mark 3 (170°C/325°F). Remove the dough from the fridge and place on a lightly floured surface.
- With a well-floured rolling pin, roll the dough out to about 1/2cm thick, and use your cookie cutters to cut out your biscuits. If you don't have a cookie cutter, you can use a glass.
- Place the cut out biscuits onto a baking-parchment-lined baking tray and place in the oven for 12-15 minutes, until slightly golden in colour.
- Once the cookies are done, remove them from the oven and place them on a wire cooling rack.
- Whilst the cookies are baking, you can start rolling out your fondant; simply knead on a lightly floured surface for two to three minutes, until completely pliable, then roll out with a well-floured rolling pin, to about 1/4cm thickness.
- If you're embossing your fondant, take the rolling pin, and, starting at the end of your fondant, roll the embosser over the sheet of icing, applying light and even pressure until the end. Be careful not to push down too hard.
- Cut out pieces of the embossed fondant using the same cookie cutter as used on your biscuits. You can use a palette knife to prise any bits of fondant that are stuck to the counter up.
- Dab a light layer of water on the back of the fondant, and gently lower it onto the cookie. It's fine if the cookies are still warm, the fondant won't melt like other icing might. Repeat until all the cookies are covered, and you're done!
What's your go-to recipe to impress?