I'm baking cookies froms scratch. What am I doing wrong?!
Answers: The cookie dough seems and tastes right but when I bake them they melt into a very thin layer and fry. Why?
It's really hard to know for sure with out looking at the recipe you are using. But some things to check;
1. Are you following the recipe correctly? No substitutions? Does the recipe state that you should refigerate the dough before cooking?
2. If you sure you are measuring the ingredients correctly - are the ingredients in the right containers? (Just because it says sugar on the container - doesn't mean that it's not salt)
3. Before mixing - Temperature of ingredients is important. As a general rule they should all be the same. Room temperature is best. Cold eggs going in to a warm butter and sugar mix will cause problems
4. Is the oven working properly? Not too hot?
If you are doing all these things correctly and still getting no joy then there is something wrong with the recipe - or maybe the recipe makes that kind of biscuit? (I have a recipe that is suposed to spread out and turn in to thin biscuits - which you then curl up and when cool fill with cream.)
put more flour in?
using the wrong flour I think.
You melted your butter to much
Did you add enough flour?
you need more flour.... too much shortening... try adding about 1/2 cup more of flour...
Well, you are saying things like "froms" and you should not scratch cookies, they don't itch.
The dough isn't thick enough add a little more flour, and don't over grease the pan(if you even do).
add 1 oz of herb minus ss&s
Try using another product instead of Scratch! I have had the same problem with many recipes when making different menu items from Scratch!! I recently came across Ingredients!! Give it a go and hopefully it will work out ok for you.
Yeah adding flour will help soak up some of the extra butter you put in.
Also, ive found that if you put the dough in the fridge for a bit, it tends to help out a bit too.
This happens to me a lot, and the biscuits are supposed to do this as it makes them nice and crispy. The trick is not to burn them, so you may need to alter the temperature of your oven to a lower temperature as different oven controllers, whether fan forced or not make all the difference. You will have to get used to your oven, and it's temperature variations.
i donno could be 1000 reason what temp you bake your cookies
you might be mixing them to much . add your dry ingredients then add the wet ingredients , you should only be beat them on low. good luck don't give up ..
It's impossible to answer without knowing what recipe you are following. Baking is NOT like cooking - you can experiment with measurements and switch around ingredients in cooking, but baking is a rather exact science. Start with a proven recipe from a trusted cookbook or source, follow it EXACTLY, then evaluate the results and make adjustments accordingly. Check your oven temperature with an oven thermometer, use the proper weight cookie sheet or baking pan, and measure everything very carefully. Don't beat the heck out of the batter or dough if the recipe calls for " blending " or "folding " or your cookies will fall flat every time. If there's butter or shortening in the dough, you don't need to grease the pan - that will "fry" the cookies - use parchment paper if you worry about the dough sticking to the pan. Let them cool a minute or two before transferring them to a wire rack to cool completely. Keep trying new recipes until you find the ones that work best for you, and meanwhile, munch out on the "thin" ones, or crumble them up for a crunchy topping for ice cream !