It just sticks to the board and the rolling pin but not to itself. It's too crumbly to form a proper ball, but when I roll it, it crumbles really badly at the edges AND sticks to the pin. What's up with that?
Sticks to the board and the pin is normal -- it just means you need to flour the board and the pin really heavily.
However, the too crumbly says to me that it's too dry.
In this case, I'd be really, really tempted to add a little -- start with a teaspoon -- melted butter instead of milk. Take a 1/4 cup of dough, say, add melted butter, work it, and see if it improves.
gingerbread dough IS sticky; it's bound to be sticky because of the molasses, and you use vast amounts of flour. The crumbly is the only bad problem.
I just used almost as much flour flouring the board as went into the dough. I did use butter in the end, I figured that was my best bet. But then I rolled it too thin and now they're rock hard.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2007-12-23 04:55 pm (UTC)What kind of crumbly is it? If it were me, I'd work in just a little bit of milk. See what happens.
no subject
Date: 2007-12-23 05:01 pm (UTC)no subject
Date: 2007-12-23 05:39 pm (UTC)However, the too crumbly says to me that it's too dry.
In this case, I'd be really, really tempted to add a little -- start with a teaspoon -- melted butter instead of milk. Take a 1/4 cup of dough, say, add melted butter, work it, and see if it improves.
gingerbread dough IS sticky; it's bound to be sticky because of the molasses, and you use vast amounts of flour. The crumbly is the only bad problem.
no subject
Date: 2007-12-23 05:51 pm (UTC)Bugger it, I'm off to stick my TARDIS together.