Susan Reid

November 25, 2015 at 1:27pm

Cindy, one way to check that is to look at the weight of the fat in proportion to the weight of the flour. Sounds like your recipe is in the 50% range, which can be a little touchier to work with. If you're confident in your dough technique, try cutting back a few tablespoons on the fat next time and see how that changes your results. Susan
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