Gingerbread that's too soft
I've used this particular recipe several times, but I cut it in half this time, so I don't know if that's part of the problem.
I have pieces that come out of the oven and seem done - browned almost to the point of burning a little. The batch I baked last night was very firm and seemed done when I took it out, but tonight it's soft - I can actually bend a few of the pieces.
Can I put it back in the oven, say at 200 for a few hours to dry it out, or is it too late? These pieces are for a competition right after Thanksgiving, and I want to make sure that everything is sturdy. Any suggestions that you can give me would be appreciated greatly.
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