Gingerbread Help!

earthmother

Thanks for the link - I will contact them


Well, after another hour in the fridge, and a lot of extra flour, I just managed to get some biscuits cut and cooked - they look nice, but how they'll taste is anyone's guess - I reckon there's getting on for 2.5-3 ounces of extra flour gone into the mix.

whatatwit

Well, how did they taste?

earthmother

Not too bad actually - I think the ginger was 'floured down' as they aren't very strong, but they're edible.

I have a feeling after all that I rolled them out too thinly - they're very crunchy - was expecting something softer, but these are more like ginger nuts without the cracked appearance.


I have a feeling with practice they could be ok - but the question is can I be faffed with the practice? (churned out two batches of shortbread in the time it took for the gingerbread to become manageable - patience is not my strong point, lol)

saving-grace

We make choc chip cookies from the Bero book, but where the recipe states 6oz flour we use 8oz to start with and then add yet more until we have a nice dough.
Otherwise the mixture is VERY sticky (with just 6oz) and I wouldn't like to try to handle it.
With our variation the cookies turn out very well!

catznine

I found my speculaa cookies were quite crunchy to start with but left them on a covered tray for a couple of days and they are now lovely and chewy. Might be worth a try with your gingerbread!