I like this pattern very much. I attached the dangle and the hanging loop between the rings this time and although my favourite way is probably as in the blue pair, I like them either way.
The colour is not very accurate:
The blue is more turquoise IRL (i.e., more green in it)
and the red is darker with a tad more blue in it.
So difficult to get colours right with photos!
Upon Johanna's recommendation, I had a go at making Springerle biscuits - they are a traditional German recipe that is made mostly at Christmas time from what I understand and which makes use of wooden moulds and rolling pins such as mine. The secret is… you must let the biscuits dry before you bake them. Clever. 12-24 hours. That way the tops go quite dry whilst the bottom of the biscuits stays more moist so that when you bake them, the tops don't move or expand much but the biscuits puff out from the bottom.
Look at those perfectly shaped and imprinted little biscuits.
Just what I wanted.
The traditional flavouring for those biscuits is aniseed… but I don't really like the taste of black liquorice so I flavoured mine with vanilla. They are not a dry biscuit but have more of a "cakey-chewey" texture.
The imprints worked out so well but the biscuits themselves would unfortunately not be on my favourite list for eating pleasure, if I'm honest. So I'm still going to search some more and try other recipes to see if I can achieve the same result (looks wise) with another recipe that I'd enjoy eating more (my husband really likes those though!).
Thanks for the suggestion Johanna. I'll give Megan's recipe a try next.