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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
06-18-2006, 12:07 PM
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 salvaging too dry gingerbread dough 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?      |
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#3
06-18-2006, 12:30 PM
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| Roll it out, bake it off, grind it up, and use it for cheesecake bases.... |
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