That’s how I roll, with a ny­lon pin

The Hamilton Spectator - - FOOD - DORIE GREENSPAN

Q: When is a ny­lon rolling pin prefer­able to an­other type? What is the ad­van­tage?

A: I’m not sure why they are ex­pen­sive, but a ny­lon rolling pin is my favourite kind. I use it for ev­ery­thing, in­clud­ing tarts, pies, cook­ies and puff pas­try. I love its weight: not so heavy that it will crush pas­try dough, but not so light that it’s in­ef­fi­cient. Its sleek­ness also makes it al­most non-stick. Plus, it can go into the dish­washer.

Q: I’m entering a cookie com­pe­ti­tion and I hope you can rec­om­mend a win­ning recipe. My main lim­i­ta­tion is I need a recipe where I can make and freeze the dough four days in ad­vance.

A: A beau­ti­ful op­tion are jam­mers: cook­ies with a vanilla sablé dough topped with a thick jam and a crumbly streusel. (You can find the recipe for Clas­sic Jam­mers — from my new book — at thek­itchn.com.) Other sug­ges­tions: any­thing slice-and-bake or any other cutout cookie.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.