Teacher Janice - Gingerbread House annually with Grandchildren
(Erial, New Jersey)
My question is - I used the Pampered Chef Gingerbread House recipe to make 2 batches of dough for baking the house pieces in the mold. I used the recipe totally as stated. The dough is crumbly and extremely dry. What might I do to rectify this dough issue? I have been baking for years and have never seen dough this dry. If you need me to copy the recipe fyi, I can do that. Thanks for your help.
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