Mixture in the template
Four biscuits ready to be cooked Biscuits cooked Rollin'
Rolled The good ones are in the red oval

Originally from:

These are the cylindrical biscuits you find in really posh boxes of biscuits, usually dipped in chocolate at one end.  Here we make them naked so that they can be dipped into something, such as lemon posset, as you eat.  They are rather time consuming to make and quite difficult to get right: the last picture above highlights the good ones from our early attempts.


Sufficient for eightyish biscuits.


For this recipe you need to make yourself a stencil out of thick (but not corrugated) card; I used 1 mm thick plasticard which I happened to have handy but any normal card will do.  Cut a square 10 cm on a side and then cut a hole 7.5 cm in diameter (approximately the size of a ramekin) in the card.  You will also need two pallet knives and the handle of a small wooden spoon.


  1. Pre-heat the oven to 180 C.
  2. Beat the butter with the sugar and the vanilla extract (a food mixer is easiest for this; it needs to be beaten until it turns quite pale).
  3. Add the egg whites and continue beating.
  4. Add the flour and continue beating.
  5. You should end up with a very soft putty-like dough; leave it to sit for 30 minutes in the refrigerator.
  6. Line a baking tray with grease-proof paper.
  7. Place the stencil on the grease-proof paper and use the pallet knife to scrape a thin, flat, layer of the mixture into the hole in the stencil: you want to make it approximately 1.5 mm thick, probably just slightly higher than the thickness of the cardboard.  Getting the thickness right is very much a matter of practice but you have lots of mixture here to get it right with.
  8. Lift the stencil and repeat so that you have four circles of the mixture on your baking tray; don't do any more as you won't have enough time to process them all in step 11.
  9. Timing is really critical from now on...
  10. Cook for 5 or 6 minutes; the biscuits are ready when their outer edge, where they meet the paper, just starts to brown; this may vary with the thickness of the layer.  You can try running a seconds-based timer but the thickness of the biscuit layer has such a large effect that, in the end, you have to look.  If you make the layer too thick the biscuits won't brown until more than 6 minutes have passed and will feel spongy. If you make the layer too thin the biscuit will be too brittle to roll, if not the first one then certainly by the time that you remove and attempt to roll the last one of the four (since the biscuits begin to harden as soon as you take them out of the oven).  In the last picture above the ones on the left were too thin and the ones on the right and to the rear too thick.
  11. Remove from the oven and immediately left one biscuit from the paper with a pallet knife and very quickly roll it around the handle of a wooden spoon.  The biscuit should be like a tiny thin pancake: malleable but not spongy or brittle.
  12. Repeat, as quickly as you can, with the remaining three biscuits.
  13. Dust off the baking paper, run the baking tray under the cold tap briefly in order to cool it quickly, wipe it dry and repeat from step 7 a lot of times.
  14. If you have more than one baking tray you can try interleaving the spreading and the cooking but do take care not to overcook the biscuits by getting too distracted.

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