Yes, we do wholesale!
Please contact me at info@woodenmolds.com or woodfront@gmail.com

Knead the ingredients (400 g flour, 240 g honey, 80 g sunflower oil or oliva oil, 1 beaten egg, cinnamon) until smooth.
It is advisable to mix the baking ingredients the day before. The next day, after taking it out of the
fridge set it aside for a while and roll out the dough to the same depth as the shape.
Lightly press the mold into the dough, this will show the outline of the pattern, cut out the dough and press it into the thinly floured mold, so that the pattern is well pressed into each carved parts. Smooth the top. Knock the mold against the kneading board to turn out the cake.
Baking: about 160-170 ° C degrees about 10-12 minutes
Immediately after baking brush the tops with egg white, then bake again for 2-3 minutes

Cleaning of wooden molds: Cleaning with water is not recommended, as in this case the wood fibers may become stale and the dough may stick to it. Remove any flour left on the surface with a clean, dry brush after use. Occasionally, after use, it can be lightly smeared with pharmacy-bought paraffin oil, which nourishes and preserves the wood.

We cannot send one product to remote addresses and Australia, Japan by free post. For free postage, please do not mark a remote area. If you request postage to a remote area, there is an additional cost of EUR 15, which we will notify the customer in a message after purchase after making sure that the given address is considered a remote address. Check your zip code below to see if it's considered a remote location.
https://trackingmore.com/remote_area.php#table

If the package is not received by the buyer, or the wrong address is given, or the buyer refuses to pay the customs duty and does not accept the package, after I got back the package, I will refund the amount less the cost of return shipping. This also applies to products sent by free post. I can only buy back an unused product, but all the costs of the return are borne by the buyer, including if I have to pay customs and VAT upon receipt.

We don't usually give recipes, because as many houses as there are customs, everyone swears by different proportions and different flours. Those who are used to making homemade pasta have their own recipe and know whether it can be patterned or not. The recipe for my dough is 1 egg, 95-100 gr. flour. It depends on the size of the egg, a hard dough must be kneaded. After kneading, it must be covered and left to rest for half an hour.

After kneading, dough must be covered and left to rest for half an hour. After rolling it out, place it on a lightly floured board, press it on a small surface, check if the dough sticks, if so, the dough is soft, you need more flour. Place the first sheet of dough on the board, press it in slightly, then you fill it, put the other sheet of dough on it, press it in, turn it inside out, cut it and it's ready.

The stuck-on dough can be removed with a toothpick or a non-sharp object, and brushed with a dry, lightly floured brush. Cleaning with water is not recommended, as in this case the wood fibers may become stale and the dough may stick to it. Remove any flour left on the surface with a clean, dry brush after use. Occasionally, after use, it can be lightly smeared with pharmacy-bought paraffin oil, which nourishes and preserves the wood.

It is advisable to mix the baking ingredients the day before. If the dough does not stay in one piece add some water. The next day, after taking it out of the fridge set it aside for a while and then roll it out to about 3 mm thickness.
Dust cookie stamp with flour and press onto dough. Remove cookie stamp, and then cut out the biscuits. With a flat edge spatula, lift cookie onto prepared baking tray. Repeat until all dough is used up. You may need to roll out remaining dough 2 or 3 times. Bake in a 350°F (180°C) oven for 15-20 minutes or until edges are lightly brown. Transfer to a wire rack to cool completely.
It can be used with biscuit recipes that do not contain volume-enhancing additives, e.g. baking powder.