Cut it with? A knife, nothing fancy. You mean to make the rounds/discs?
It won’t be too crumbly, it’s a very soft tender dough. Hmm, maybe drops of water. But if it’s breaking apart, then something is likely VERY wrong or you missed an ingredient. It doesn’t behave that way.
Like I said earlier, the only tricky part is the rolling out on pastry cloth, getting used to a rolling pin cover and rolling them very very very thin. I’m a pretty experienced baker and this was a little challenging the first time I did it about 3 or so years ago.
Carpenter’s Glue Cookies! Maybe I’ll make some of those for the Dec. 3 shindig…then our mouths will be glued shut and for once we will all be quiet :o)
Pete, Before I forget, I usually use dark molasses instead of the dark corn syrup the recipe calls for. I like that flavor.
I lurve 11217
lol, 11217 is majorly hitting on DH in Brooklyn Food and Drinks Round Up thread. Those crack me up everytime.
“best wishes to doggiecgar!”
Same here.
Cut it with? A knife, nothing fancy. You mean to make the rounds/discs?
It won’t be too crumbly, it’s a very soft tender dough. Hmm, maybe drops of water. But if it’s breaking apart, then something is likely VERY wrong or you missed an ingredient. It doesn’t behave that way.
Like I said earlier, the only tricky part is the rolling out on pastry cloth, getting used to a rolling pin cover and rolling them very very very thin. I’m a pretty experienced baker and this was a little challenging the first time I did it about 3 or so years ago.
Carpenter’s Glue Cookies! Maybe I’ll make some of those for the Dec. 3 shindig…then our mouths will be glued shut and for once we will all be quiet :o)
“and if so what to add so doesn’t break apart?”
A bit of carpenter’s glue in there never hurt anyone. Make sure you use the brown not the white 🙂
denton, I’ve got CL that has kept me in the black today.
Posted by: daveinbedstuy at November 18, 2009 3:49 PM
Nice chart on that today!
I’ve got a bunch of PG, so no luck for me on that.
i mean I’m tempted – future tense