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Sam Muir-Eatock ha publicado una actualización
Hello everyone,
The other day I tired making the rolled sugar and jam cookies from Anna Gordon’s American cookies course. But they did not work out. I believe it was because of the temperature of the metal bowl I was using, which made the dough go dry and crumbly 😔
So I instead just molded them into these thick cookies that I ended up grinding down into powder, mixing with butter and using it as a base for a custard cake covered in chocolate.
Now I just need to learn how to properly temper chocolate 😅
Lana Mihajlović, Mercedes Minaya Palacios yJudy Keegan4 Comentarios-
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Scoolinary Team
Hi Sam! You turned a tricky dough situation into a completely new dessert — and that’s the spirit of a true creative baker! 🙌
The final result looks rich and comforting, and using your “cookie fail” as a cheesecake-style base was honestly such a clever pivot. Keep experimenting like that — it’s how you’ll grow faster (and have more fun doing it 😉).It’s very likely that the temperature of your metal bowl affected the dough — too much heat can cause the butter to over-soften and throw off the texture. In Anna Gordon’s recipe, chilling the dough after mixing is key to preventing dryness and crumbliness when rolling and cutting. Using softened (not melted) butter and avoiding overmixing also helps maintain the right consistency.
Here’s a link to chocolate tempering techniques so you can level up that shiny finish next time:
👉https://www.scoolinary.com/techniques/s/temper-chocolateGood luck next time!
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@soldamiani Thank you very much Sol.
I have made this same recipe 7 times now for the different ways of presenting it, but this problem of crumbliness has only occurred in the last three. I believe, because the temperature has dropped quite a bit Spain, it could be that the room temperature was too cool, which made the softened butter harden. But I am not completely sure about that.
And I will definitely make sure to check out the chocolate tempering techniques.
Thanks again!
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Level:
Scoolinary Team
@sammuir-eatock 😊I love how you’re paying attention to every little detail. The fact that you’ve made this recipe seven times already puts you in full pastry lab mode! The crumbly issue only showing up in the last three batches makes total sense if the room temperature dropped — colder environments can definitely cause softened butter to firm up too much, making it hard to incorporate and leading to a dry dough.
✨ Have you tried letting the butter sit out a little longer before mixing, or even giving it a few quick seconds in the microwave (like 5 seconds max)?
And I love that you’re diving into chocolate tempering next — that opens up a whole new level 😍1-
@soldamiani I normally take the noissete butter out of the fridge a few hours beforehand, so that it has time to warm up a bit, and if I feel as if it’s a bit to cold, I do warm it up in the microwave for a few seconds.
But, the problem is when I start mixing the flour, 😕, that’s when it starts to crumble.
Thanks again for the help, it’s appreciated!
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