So I tried this Christmas morning, and while it rests in the refrig, some helpful tips for the bakers that will follow. Its tempting to do this recipe by the book when you see all the rave reviews its gotten, but if you do, you'll find yourself sharing the opinion of the poor woman(man?) who reviewed just before me. Do yourself a favor, sub half the shortinging for butter, if your butter is salted use less salt (i used roughly 3/4's a teaspoon) and MUCH less water. I mixed mine with cold butter, so I had to do it by hand (dont you think it tastes better when you put in the effort and really feel the dough? I do!) and it reached balling consistancy WITHOUT water. It was pretty thick, so i put in a few small splashes of water (about a teaspoon, perhaps a bit more depending on your mix) and worked that in by hand as well. I plan on letting it sit for about three hours or so, maybe a little more. ((Edit!!!! Still a good recipe, but yah, the gooy appearance of the dough with all that water really threw me off, put in the half cup, if you dont when you go to roll it out it breaks all over the place, i had a heck of a time with mine, i ended up having to free form instead, as i was pressed for time. It still came out beautifully though.))
Was this review helpful?
[
YES
]
9 users found this review helpful
What's this?