Skip to main content

Join The Table to earn rewards.

Already a member?

These are really delicious! But my cookies come out quite wrinkly. Any suggestions as t as to how this can be avoided please?

JenL
  • Posted by: JenL
  • July 8, 2021
  • 5649 views
  • 4 Comments
Flo Braker's Pains D’Amande
Recipe question for: Flo Braker's Pains D’Amande
Flag Inappropriate

4 Comments

Order By
Threads
drbabs
drbabsJuly 8, 2021
I've made these so many times and love them, but they've never come out wrinkly. I do generally make the dough a day ahead and freeze it. When I'm ready to bake the cookies, I take the dough out just long enough so that I can cut into it. I'm guessing that your dough wasn't quite cold enough, and when you cut it into slices, it wrinkled as your knife cut through it. They are so good, though. I hope you think it's worth another try.
JenL
JenLJuly 8, 2021
Thanks! I am so addicted to these and can't wait to try different flavours. So I have chilled the dough each time for 6+ hours, then try not to disrupt them too much when slicing and they look smooth when going into the oven. Attaching photos of post bake. I'm actually wondering whether it's something to do with the temperature and maybe I need to try something new i.e. increase the temperature (although I always bake them at 160 degrees centigrade as instructed)...?!
Answer image
drbabs
drbabsJuly 9, 2021
Are you weighing your ingredients? From the photo, it looks like the butter to flour ratio might be off. They’re also very light in color. Is your oven calibrated? Maybe bake them at a higher temperature and just watch them? Also, make sure you pack everything in tightly before you refrigerate it. I’ve posted two variations on this recipe (it’s one of my favorites, too); here they are: https://food52.com/recipes.... https://food52.com/recipes...
JenL
JenLJuly 13, 2021
After baking a few more batches, there seems to be an improvement! I may have miscalculated the flour when I made a half batch (so much for maths A level!!) I've also made sure to pack the dough down and use just one slicing movement using a bigger knife...these seem to have addressed the wrinkle issue and I'm now having fun with different flavours. Am so addicted! Thank you so much for your tips X
Answer image
Showing 4 out of 4 Comments
Recommended by Food52

Popular on Food52

Continue After Advertisement

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.