Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

http://tuscanity.com/?p=96

What does that mean - they say "until the mixture becomes an easy workable smooth dough" - but how do you know if you haven't added enough or added too much?

Do you have a better recipe?

share|improve this question
add comment

1 Answer 1

Biscuits require 3:2:1 flour:liquid:fat. Cookies are 1:2:3 sugar:fat:flour. (from Michael Ruhlman's book Ratio)

I'm guessing based on the description you'll fall somewhere in the crack between there around 5 cups flour. However, you will simply need to develop the dough maker's intuition by trial and error. I'm guessing a strict cookie dough ratio will be too inelastic, but I've never had these "cookies"before, nor have I made any with wine in them. All the same I think that you'll be toward the cookie end of that ratio spectrum (biscuit v. cookie). Just be patient adding tablespoon by tablespoon.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.