Gingerbread, cut-out biscuits, mince pies: Christmas baking means more dough, more spice and more washing-up than the rest of the year. You do not need a cupboard full of gadgets for it. Six simple tools cover almost every festive recipe, from rolling and mixing to measuring, separating and sifting.
The short answer
- A rolling pin rolls dough to an even thickness.
- A dough whisk mixes thick doughs and batters without lumps.
- Mixing bowls hold everything from icing to bread dough.
- Measuring spoons keep spices and raising agents exact.
- An egg separator gives clean whites for meringue.
- A set of sieves sifts flour and dusts icing sugar.
None of them needs a socket or much space.
The rolling pin: even dough, even baking
Biscuits bake evenly only when the dough is the same thickness all over. Butter-rich dough also softens quickly in a warm kitchen, so a pin that stays cool helps.
- Best for: gingerbread, cut-out biscuits, shortcrust for mince pies, puff pastry and fondant.
- Keep in mind: chill the dough first and roll it between two sheets of baking paper.
The Hi Nature® Rolling Pin is 43 cm long, made of stainless steel and has ergonomic handles. You can chill it in the fridge before rolling puff pastry.
The dough whisk and mixing bowls: easy mixing
Thick dough clogs a balloon whisk. A Danish dough whisk has an open ring head that cuts through the dough instead of trapping it, so wet and dry ingredients combine quickly.
- Best for: fruit cake and brownie batter, muffins, bread dough and crumble.
- Keep in mind: stop stirring once the flour has disappeared. Overmixed dough turns tough.
The Hi Nature® Danish Dough Whisk is stainless steel, with a double-ring head, an ergonomic handle and a hanging hook. The Hi Nature® Mixing Bowl Set of 6 has six nesting stainless steel bowls, with a standard or a silicone non-slip base, safe in the fridge and freezer.
Measuring spoons: spices by the level teaspoon
Festive baking leans on small amounts with a big effect: cinnamon, cloves, ginger, baking powder. A heaped cutlery teaspoon holds far more than a level measuring spoon.
- Best for: gingerbread spice, baking powder, bicarbonate of soda, vanilla extract and salt.
- Keep in mind: fill the spoon, then level it off with the back of a knife.
The Hi Nature® Measuring Spoons, Set of 6 run from 1/8 teaspoon to 1 tablespoon in solid stainless steel. The sizes are engraved in ml and tsp/Tbsp, and the spoons nest on a removable ring.
The egg separator and sieves: clean whites, no lumps
A trace of yolk stops egg whites from whipping, which matters for meringue, macarons and royal icing. Unsifted icing sugar, in turn, makes gritty icing.
- Best for: meringue, macarons and royal icing, sifting flour and cocoa, dusting icing sugar.
- Keep in mind: separate each egg over a small bowl first, so one broken yolk does not spoil the batch.
The Hi Nature® Egg Separator is stainless steel and hooks over the rim of a bowl: the white drains through the slots while the yolk stays in the cup. The Hi Nature® Fine Mesh Sieve Set of 3 has stainless steel sieves of 8, 16 and 20 cm with resting hooks.
Christmas baking tools at a glance
- Material: all six are stainless steel. The non-slip bowls add a silicone base.
- Sizes: a 43 cm rolling pin, six spoons, six bowls, sieves of 8, 16 and 20 cm.
- Storage: bowls and spoons nest, the whisk hangs on its hook.
- Cleaning: rolling pin, whisk, spoons, bowls and sieves are dishwasher safe. Rinse the egg separator after use.
Which baking tool for which job?
- Gingerbread and cut-out biscuits: rolling pin and measuring spoons.
- Mince pies: rolling pin for the pastry, small sieve for the icing sugar.
- Fruit cake and brownies: dough whisk and a large mixing bowl.
- Meringue and macarons: egg separator and a clean steel bowl.
- Whipped cream: a mixing bowl, chilled in the fridge first.
Care: ready for the next batch
- Rinse the sieves straight after sifting flour.
- Take the measuring spoons off the ring to wash them.
- Rinse the egg separator after use, or wash it in warm soapy water.
- Avoid abrasive scouring pads on the rolling pin.
Frequently asked questions
What tools do I need for Christmas baking?
A rolling pin, mixing bowls, measuring spoons and a sieve cover most biscuit and cake recipes. A dough whisk and an egg separator make thick doughs and meringue easier.
How thick should I roll biscuit dough?
About 3 to 5 mm works for most cut-out biscuits. Thinner biscuits turn crisp, thicker ones stay softer.
What is a Danish dough whisk used for?
It mixes thick doughs and batters, such as bread dough, cake mix and brownies. The open rings cut through the mixture, so nothing gets stuck.
Do I need to sift flour and icing sugar?
Sift icing sugar every time, because it clumps. Sift flour for light sponges and when you mix it with cocoa or baking powder.
Conclusion
Good Christmas baking needs only a few tools that do their job well. A rolling pin keeps the dough even, a dough whisk and mixing bowls handle the mixing, measuring spoons get the spices right, and an egg separator and sieves take care of whites, flour and icing sugar.
Related Products from Hi Nature®
Put together your Christmas baking kit:
1. Rolling Pin
- View the product
- Stainless steel, 43 cm long, with ergonomic handles. Dishwasher safe.
2. Danish Dough Whisk
- View the product
- Stainless steel, with a double-ring head and a hanging hook. Dishwasher safe.
3. Measuring Spoons, Set of 6
- View the product
- Six solid stainless steel spoons, engraved in ml and tsp/Tbsp, on a removable ring. Dishwasher safe.
4. Mixing Bowl Set of 6
- View the product
- Six nesting stainless steel bowls with a standard or silicone non-slip base. Dishwasher safe.
5. Egg Separator
- View the product
- Stainless steel, with an integrated hook that rests on the rim of a bowl.
6. Fine Mesh Sieve Set of 3
- View the product
- Stainless steel sieves of 8, 16 and 20 cm with resting hooks. Dishwasher safe.