My gingerbread cookie dough - I've made the same recipe for years, no problems. I can think of only one thing I did different from any other time and it was to "fluff" the flour with a whisk for measuring.
The dough seems too soft and I can't seem to roll it thin enough to be hard when baked. It was also extremely difficult to transfer without misshaping.
I made four batches at once. Each mixed separately, wrapped, stored in fridge.
I tried kneading more flour into the 2nd batch I used but it didn't really seem to help.
I was thinking of taking one batch, breaking off walnut size pieces putting into the FP with about another cup of flour.
any thoughts?
This dough needs to be thin or it will not stand up to building, nor take heavy decorations. Just for cookies it is fine this way - but I don't need cookies right now - I need building material! LOL
The dough seems too soft and I can't seem to roll it thin enough to be hard when baked. It was also extremely difficult to transfer without misshaping.
I made four batches at once. Each mixed separately, wrapped, stored in fridge.
I tried kneading more flour into the 2nd batch I used but it didn't really seem to help.
I was thinking of taking one batch, breaking off walnut size pieces putting into the FP with about another cup of flour.
any thoughts?
This dough needs to be thin or it will not stand up to building, nor take heavy decorations. Just for cookies it is fine this way - but I don't need cookies right now - I need building material! LOL