How can I rescue cookie dough that has become a bread-like dough?
December 7, 2010 9:07 AM Subscribe
Help! I'm trying to make gingerbread dough (using this recipe
) but it's turning into a bread-like dough. Help!
I made a test batch last night and it worked fine. But today the only difference is that i'm using margarine / soft-spread ("Suitable for baking!") rather than butter, and it's making a springy, stretchy dough like a pizza base, rather than something you can make biscuits out of! I guess I'm going to go and try using real butter instead, but if you have any tips on how I can rescue the massive batch of stretchy gingerbread dough I've got sitting in bowls then that would be super, as it contains about 1/3rd of the ingredients I've bought. Adding massive amounts of flour seems to help a bit consistency-wise, but I've tried putting a bit in the oven and it even rises and goes puffy!
Kinda meant to be making 300 gingerbread men for 20 hours from now... so your culinary wisdom is much appreciated.
[One conspiracy theory is that this margarine contains loads of added water which is creating the flour+water=bread situation. True... or red herring?]