Review and Recipe - Heston Blumental Adjustable Rolling Pin Bakes Chocolate Chip Shortbread

Review of Heston Blumental Adjustable Rolling Pin

When you think of a rolling pin, most people think of a cylindrical piece of wood, I know I do did. so, when I was asked by Salter if I would like to review a Heston Blumental Adjustable Rolling Pin.


When you think of a rolling pin, most people think of a cylindrical piece of wood, I know I do did. so, when I was asked by Salter if I would like to review the Heston Blumental Adjustable Rolling Pin, I had already formed some sort of opinion. After all, how could one rolling pin differ from another.

The Heston Blumental Adjustable Rolling Pin is made from black plastic with a chrome end trim, and weighs just slightly heavy that a wooden rolling pin. It has a rolling width of 45cms.

The main feature of the rolling pin is that it is adjustable - it allows you to use one of three interchangeable depth guides allowing you to control the thickness of the dough/pastry. You can choose from  3mm, 5mm, 8mm or no guides at all if you want to retain full control of your rolling pin! You do not have to worry about mislaying or losing the adjustable guides, they very cleverly all sit on the rolling pin for easy storage.

I found it very easy to screw and unscrew the ends of the rolling pin to adjust it for use, even with floury hands. Marked on the body of the rolling pin are width guides ranging from 5-30cm, which I am sure would be helpful if you are rolling out pastry for a pie dish. No more guess work as to whether your pastry is wide enough.

You can also place the rolling pin into the fridge to chill. Many people know pastry is best rolled our cool, ideally you should put your pastry into the fridge for approx 30 minutes to chill before rolling out. Sometimes you can not afford to allow this extra time in your baking, this is where the chilled rolling pin helps out. Just be sure you place it in the fridge before you start baking.

Adjustable rolling pin with the 8mm depth guide

To put the rolling pin through its paces I decided to bake some Chocolate Chip Shortbread. It is important when making any rolled out biscuit that you go not toll them out too thin, in this case you want a reasonably thick biscuit.


I will put my hand up and admit my preconceptions of the adjustable rolling pin were very wrong. After using the rolling pin to make the chocolate chip shortbread here are some of my thoughts.

I love…

• No sticking of dough - the plastic rolling pin did not stick to the dough. Yes I sprinkle flour onto the work surface to prevent the dough sticking, normally I would have to flour the wooden rolling pin and the dough to prevent the two sticking when rolling out.
• Even roll - the depth guides were most helpful there no need to worry about how much pressure I was apply to the rolling pin when rolling out.
• Chilly - even after just ten minutes in the fridge the rolling pinis cold, would recommend leaving it in for longer though.

Could do better…

• Made in china - whenever I see this on an item my heart sinks, all those miles of travel.
• Brighter - would love to see the adjustable rolling pin in a choice of colours, but I guess that is not very Heston like.

Perfect for…

• A great gift for a keen baker or cake decorator, the price compares well against a special sugar paste rolling pin of a similar size.

The important stuff…

• The adjustable rolling pin comes with a 2 year guarantee.

• Hand wash only

• In a presentation box
• RRP £21.99

Below is my recipe to make the Chocolate Chip Shortbread, I used the 8mm depth setting of the Heston Blumental Adjustable Rolling Pin.Recipe Chocolate chip shortbread

Equipment

• bowl

• scales

• spatula or wooden spoon

• rolling pin

• 5cm / 2in pastry cutter
• baking sheet

Ingredients110g / 4oz softened butter 50g / 2oz golden caster sugar 150gr / 5oz plain flour 25g / 1oz corn flour 25g / 1oz plain chocolate chips

• cream together the sugar and butter until pale and soft
• add the plain and corn flour combine together with a wooden spoon or spatula
• as the mixture is stating to come together add the chocolate chips
• you will find it easier to bring the dough together using your hands. You should have a firm dough that holds together.
• using a rolling pin, roll the dough out to cm . You will need to sprinkle some flour under the dough to prevent it sticking to the surface.
• using a  cutter and place on the baking sheet
• bake in a pre-heated oven 170 degrees for approx 18 minutes, I like mine golden so the biscuit is a little crunchy but you can bake them for less time if you prefer.

Baking challenge

Shortbread is my favorite biscuit, and as favourites is the theme for this months Biscuit Barrel challenge hosted by I'd Much Rather Bake.
Salter sent me a Heston Blumnetal rolling pin for the purposes of review.