d_kakavouli
Active member
So, I have a repeated problem when I make cookies (any kind) and they end up too hard.
It happened recently with a batch of ladokouloura I made for a dinner party. I love to serve some kind of cookie with coffee after the main course and before dessert.
It honestly doesn't matter the cookie - they're always too hard! It also doesn't matter if it is a recipe from a home cook or one from a cookbook made by a pro chef.
I am obviously doing something wrong, but what?
Someone said I might be overworking the dough but how do I know when to stop working the dough?
It happened recently with a batch of ladokouloura I made for a dinner party. I love to serve some kind of cookie with coffee after the main course and before dessert.
It honestly doesn't matter the cookie - they're always too hard! It also doesn't matter if it is a recipe from a home cook or one from a cookbook made by a pro chef.
I am obviously doing something wrong, but what?
Someone said I might be overworking the dough but how do I know when to stop working the dough?