problem with shrinking gingerbread house dough

by charlotte
(Nottingham, England)

I wonder if anyone could possibly help me with a problem I have had when making a ginger bread house.

This is something I have done every year since 1963 and until the last 3-4 years all has gone well and I have thoroughly enjoyed the whole process.

But about 3-4 years ago I suddenly starting running into a problem: normally I make sure that each piece of the house ends up the correct shape by taking them out of the oven about half-way through the approx 10 mins baking time and - placing the card board piece on top of the ginger bread one and using a fairly sharp knife - trimming back each semi-cooked (and still soft) piece. This is easily done as they tend to float out a bit during baking.

Or at least they DID.

The problem now is that they have started to shrink instead of expand and this makes it well nigh impossible to shape the pieces correctly.

Most frustrating. Unless you quickly decide how to reduce the size of the whole house, you just have to start all over again.

Any thoughts? I have made sure to use only the very best quality four and following the recipe (always the same one) very carefully.

Would really appreciate any help!

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Dec 08, 2020

by: Kelly

Strange! Have you changed altitude or could it be more (or less) humid than normal?

Dec 06, 2020
My problem too
by: Mimi

I have been baking gingerbread houses over 50 years and I too have just started having the problem of my dough shrinking when baked. I used the same method. Cut the dough, half bake, it expands, then I recut halfway thru the bake and then at the end they are too small. So now I cut a little generous at first, wait longer in the bake to recut or just sand down after they’ve cooled.

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