Crumbly gingerbread dough - help

[maclover135]

Can anyone offer some advice. I tried the Tana Ramsey recipe for gingerbread biscuits with DS this morning but the dough was really crumbly and therefore difficult to cut out using cutters. The shapes just kept disintergrating. Does anyone know what I am doing wrong, or have any ideas of what I can do to stop this from happening? Thanks

I've had that, I think it may have been mostly when I hadn't measured things carefully enough and I think it had something to do with the amount of butter especially. I now use a brill recipe which was from Waitrose but agree with people on there to add more ginger; it seems to happen less with that. Not sure how to save your current batch though - we just made balls and sausages when ours went wrong. HTH.