6 Answers

I followed the recipe exactly. When I empty the mixture onto the bench to knead, I seem to have surplus flour. I used to add some water but this ruined the flavour and texture. I find I have to squeeze the mixture together or it crumbles all over my baking tray. Why is my biscuit dough too floury?

Posted by deb_gs, 8th December 2014

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  • I had the opposite problem when I made shortbread biscuits for Xmas and I had to add more flour so the dough wasn’t so soft from the butter used which was the crucial part of the recipe. The dough was so sticky I couldn’t even cut the shape out with the cutter . Maybe add the flour gradually until you get the right texture , its a hard one .

  • I recently made shortbread over the christmas season. Instead of sugar I used icing sugar. Also I made sure the butter was really soft I chopped it into cubes and let it sit in bowl for a day or so. This way when you cream the butter and sugar it will whip better have more air in it so when you add the flour it takes better. Also only add flour half at a time. Also look on line for same recipe and see if they have same amounts of ingredients.

  • I think it may have something to do with the butter always make sure your butter is very soft but not hot from the mircowave.

  • Hi again! Personally, I don’t use any flour on my bench top! I guess it depends on what type of biscuits you are making? Most of the biscuits recipes I use can be hand rolled, so I mix up the dough and leave it in the bowl. I then use a tablespoon to pull out a portion and roll by hand into a nice ball, I then use a fork to flatten on the tray. If it is a recipe that needs a rolling pin to flatten out (like gingerbread or other similar) then I use baking paper! I put one sheet on the bench, then put some of my dough in the middle and cover with another sheet of baking paper…I then roll the dough with the paper on! It makes a lot less mess and no need for extra flour. Hope this is helpful, keep baking, I am sure you will get there and really love it!

  • Thanks, This is really useful. I have been creaming the butter and sugar by hand. I am sure my measurements have been correct but the point about the jug and the cup is a good one. How much flour on the bench is recommended?

  • Are you using standard sized measuring cups? You need to remember that liquid measures need a measuring jug and others need cup measures. If that is all fine, perhaps you are not mixing your dough well enough? Try using an electric mixer to cream your butter and sugars, then slowly add in your flours and mix well. Make sure you don’t have excess flour on your bench top when rolling out your dough. Good luck, keep persisting, I am sure you will get there. I love women’s weekly recipes, seem to be foolproof for me.

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