When making cookies, mix the dough, and then wrap the dough for at least one hour. This process is call hydrating the dough, and will allow the dough to absorb the liquid. If you do this and then bake your cookies you will be left with a much better product overall.
My gluten-free short crust is dry and tough. What can I do to improve this? I want it to be softer, more pliable, and moister.
ReplyDeleteI'm using a blend of brown rice flour, white rice flour, glutinous rice flour, tapioca starch, potato starch, guar gum, and xanthan gum as my all-purpose flour mixture. I'm using cultured, unsalted butter. I make a great short crust with gluten flours, but the gluten-free version is giving me strife!