"Helen has been slightly obsessed with these ever since she saw them on the front cover of the original Tartine baking book by Elisabeth M. Prueitt and Chad Robertson. In the book, they used an antique embossed rolling pin to create the imprint before cutting them into rectangles; here, we use round cookie stamps for the imprint before cutting them out with a round cookie cutter. Once the glaze is applied, they really do look like antique tiles. Try and get ahold of some stamps if you can—they’re very popular in Scandinavian countries and can easily be bought online. If you can’t get any, the gingerbreads can also be made as regular cookies, using round cutters, or cut into squares or rectangles with a knife...."