how do you make gingerbread hard rather than soft

by joanne
(brisbane australia)

i see recipes for gingerbread men and houses that include egg in the dough recipe and others that don't. i am wondering if this affects the hardness of the gingerbread. my concern is i would like my gingerbread to be hard rather than soft but not so hard there's a risk of breaking your teeth on them. please can you give me some tips. thank you joanne

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Sep 17, 2014
Walls keep crumbling or they are too soft to stand
by: Anonymous

I have tried several Gingerbread House dough recipes both with and without eggs and I am still having problems with my walls just crumbling or too soft.

Can anyone tell me what I am doing wrong?

What can I do to make my walls stiffer.

Dec 12, 2013
Eating hard gingerbread
by: Anonymous

If you want to eat very hard gingerbread, dunk it in your favorite holiday beverage: milk, hot chocolate or apple cider, eggnog, etc.

Nov 13, 2011
Eggs in the Recipe
by: Susan

I used a tried and true Gingerbread Recipe for my houses that had eggs in it. Then I found a recipe for "Construction Grade" Gingerbread and tried it. It did not have eggs in it. I was very disappointed when I cam home from work and the walls on both the houses I made that weekend collapsed. I went back to my "tried and true" recipe (with eggs). Not sure why that happened but it did.

Oct 17, 2011
Eggs and dough
by: scifimom

Gingerbread with eggs tends to be more cakeish therefore softer. I find that eggs in dough make it more yummy but more puffy also. I usually use egg dough for figures and cookies, while I prefer eggless dough for more sturdy constructions such as houses and castles. Dont worry, even with my hardest dough noone has ever broke a tooth. :o)

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