Gingerbread was firm but 12 hours later all soft

by Caron
(Dorset, UK)

I am hoping to find some advice. I have made the parts of the gingerbread house and whilst it was nice and firm over about 12 hours it has now gone all soft and I haven't assembled it yet. I assume it will collapse if I assemble it now. Is it best to store in a tin as I am sure it went soft when I did that last year so I~ left it out this time and it still went soft!

Comments for Gingerbread was firm but 12 hours later all soft

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Nov 29, 2017
It all comes to humidity
by: Andressa Alencar

My cookies always become soft within 24 hours after baking. Living in a high humidity climate, I've learned to let my cookies rest in towel paper for at least 2 days - part of the "grease" will come out in the paper (and I keep changing it every 12 hours), and they will become hard again! Hope that helps! :)

Dec 16, 2015
soft gingerbread
by: Catherine

Try baking the pieces for a few minutes. That should crisp them up.
I always keep pieces in either a metal cookie tin or a foil covered sheet pan. I store them in the cellar which is nice and cool.
Hope this helps.

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