Hard gingerbread

by Lindsaycondor
(Canada)

I already baked my gingerbread...is there a way to make the pieces hard and sturdy? They are still fairly soft. No one is going to eat it!

Comments for Hard gingerbread

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Dec 16, 2011

I tried this anad it worked.
by: Anonymous

This year I had a similar problem with just one piece. So I melted 1 cup of sugar over low heat. As soon as it was all liquified (took about 5 minutes) I carefully poured some on the wrong side of the gingerbread. Work fast, as this cools quickly. Remember it is liquid sugar and is HOT!When the piece cured, about 1/2 hour it was solid!!
By the way, this is the same sugar I use to make my windows.
Good luck.

Dec 16, 2011

Harder gingerbread
by: Ann

When I'm making my gingerbread walls and roofs, I bake the gingerbread about 10 minutes longer than the recipe calls for....almost to the point of burning the dough, but not. Then let them set in a dry room for a couple of days, turning them over to let each side dry out. I hope that's helpful to you. It works for me every year.

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