I have difficulty with the gingerbread recipe on page 191 of the “Roses Christmas Cookie” book. This recipe is the almost the same as the one for gingerbread boys except it uses less butter and no eggs. I find the dough much too dry. In fact I get crumbs rather than any sort of dough. I weigh my ingredients. I use organic unbleached white flour . I live in Canada. Is the flour significantly different here? I am an accomplished baker and I’ve had no trouble with other recipes in this book.
The ratio of butter to flour in the recipe is 4 ounces butter to 15 ounces flour.
Any help would be appreciated.