I have been having trouble with my Gingerbread, I keep it in a room with no heat after i bake it, My last batch of gingerbread has been getting soft. I usually keep the heat on in the room for a few hours after I bake it then shut the heat off. I also changed my molasses , Do you think that is one of my problems?
I've been having trouble with the gingerbread going soft also. Is it the shortening? Is butter better to use? I have been making the houses (9 of them for the last couple of years, but only have had this problem for the last 2. This year, it collapsed after being assembled.
