I ran out of flour halfway through my recipe. Can I add more after refrigeration?
I started out making shortbread using a 1, 2, 3 recipe method:
- one cup icing sugar
- two cups butter
- 4 cups flour
Halfway through I realised I'm going to make just about 3 cups of flour. I continued, but the dough seems too soft and buttery. I refrigerated it.
Can I add another cup of flour tomorrow?
Best Answer
Sure you can, shortbread dough can be refrigerated or frozen without any issues, there's no reason you can't add the flour a day later. Coming from the fridge it will be a bit stiff but nothing you can't work with.
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How do you fix flat cookies?
If your first batch of cookies bakes flat, try adding 1-2 tablespoons of flour to the remaining dough. Then bake a test cookie before baking the rest or adding a bit more flour. The problem could be your baking sheet. It may have been too hot.Why should you refrigerate cookie dough?
Chilling cookie dough controls spread. Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.Why are my cookies flat and thin?
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.Can you leave cookie dough in the fridge overnight?
Chilling cookie dough is an essential part of most cookie recipes. Besides, it's always good to just have cookie dough in the fridge ready to go. But how long can you leave this deliciousness in the fridge? Generally speaking, cookie dough is good for about two to four days in the fridge.Uncommon simple recipe and practice, you should try! No yeast No oven
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Answer 2
While I am not entirely certain that it will work, there is a good chance that it will be OK if you do it that way. Pie crusts are relatively unchanged after a refrigeration period. Considering the relative prices of flour and butter, and the effort you already put in, I would be more inclined towards continuing tomorrow rather than throwing it right away.
By the way, the recipe you are using is quite unusual. European 1-2-3 shortbread cookie recipes (not to be confused with 1-2-3 flaky pie dough, or with the less buttery 1-2 cookie recipes) have a 1-2-3 ratio by weight, and are not creamed. The recipe you are using is trying to be 1-4-5 if you look at their conversion, but the conversion factor is also rather unusual, with two cups of flour more likely to be around 250 g than 300 g. Since you are measuring your flour by cups and your butter by ounces, you would most likely end up with a 1:1 ratio of butter to flour instead the classic 2:3. So add your flour, but pay attention to the dough and, if the first batch of cookies ends up with a weird consistency after baking, or melts outright in the oven, consider adding more flour, possibly a whole cup to your double batch.
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