salvaging too dry gingerbread dough

rzn

93
10
Joined Mar 16, 2006
I am leaving the kitchen today before burn down the house, or cut off my foot. grr.

Anyone know how to salvage cookie dough w/ too much flour in it? I was making dough for gingerbread men, same recipe I've use 100 times, wasn't paying attention & dumped in all the flour (in my defense never have to have had to hold back any in 10 yrs) anyway today it was too much. Dough is crumbly. Any way to salvage it or just toss it & start fresh?
 
5,192
296
Joined Jul 28, 2001
Are you measureing??? If not then maybe the foot thing would be ok. If you know the percentage of overage then bring up the wet the same percent..
Never toss!!!!
 
1
10
Joined Apr 22, 2010
I had the same problem.  I followed the Joy of Cooking recipe to the letter (half of the gingerbread house recipe), and it was still too dry to knead out on the counter.  After checking a few online recipes, I noticed that one had a quarter cup of coffee, so I added 2 tablespoons of water, and it came together nicely.  This resulted in some softer than usual cookies, so next time I'm going to add water 1 teaspoon at a time so I can get crispier cookies.
 
26
10
Joined Sep 29, 2003
I had the same problem.  I followed the Joy of Cooking recipe to the letter (half of the gingerbread house recipe), and it was still too dry to knead out on the counter.  After checking a few online recipes, I noticed that one had a quarter cup of coffee, so I added 2 tablespoons of water, and it came together nicely.  This resulted in some softer than usual cookies, so next time I'm going to add water 1 teaspoon at a time so I can get crispier cookies.
Dough used for gingerbread houses is usually much firmer than regular 'gingerbread' dough. 
 

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