Label
All
0
Clear all filters

Rolled

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Cookies rolled and cut from a stiff dough are not made as often in bakeshops and food service operations as they are made in homes because they require excessive labor. Also, there are always scraps left over after cutting. When rerolled, these scraps make inferior, tough cookies.
The advantage of this method is that it allows you to make cookies in a great variety of shapes for different occasions.
  1. Chill dough thoroughly.
  2. Roll out dough ⅛ in. (3 mm) thick on a floured canvas. Use as little flour as possible for dusting because this flour can toughen the cookies.
  3. Cut out cookies with cookie cutters. Place cookies on prepared baking sheets. Cut as close together as possible to reduce the quantity of scraps. Roll scraps into fresh dough to minimize toughness.
  4. Some décor may be applied before baking. For example, brush the tops with egg wash and sprinkle with colored sugars.
  5. After baking, cutout cookies are often decorated with colored icing (royal icing, flat icing, or fondant) for holidays or special occasions. Cool cookies completely before applying icing.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title