I made 4 large batches of gingerbread dough 10 days ago, split it into portions, wrapped it in cellophane and then in a bag and froze it. I usually make dough and use it straight away but on this occasion I needed lots ready to hand. I've had very different results from each batch which were all following the same recipe, sifted, weighed and measured etc.
I made some mini gingerbread houses from my own template. I brought the dough to room temp, rolled, cut and then chilled before baking. All the pieces seemed to spread, rise more than usual and few were cracked. I had to trim them a lot which made construction tricky! Then another batch of cookie shapes were perfect followed by another batch that spread totally out of shape and were hopeless!! Ok for eating no good for decorating!
The only thing that was different is for two batches I used treacle (as the recipe calls for) and two batches using black treacle as this was all I had.
Anyone know after chilling why they spread out and cracked and some were ok. Unless I made a mistake with the ingredients they should all be the same. Can different types of treacle effect the cookie?
I have also noticed they ever so slightly soft. Is this because the dough has been frozen or something else I've done wrong!! I thought they would be more crunchy. Thank you!