Gingerbread construction pieces too soft
I’ve built large gingerbread pieces for years but this year some of my very large pieces are very soft. Can I put back into the oven? I do t think drying out over time at room temp is going to help and I’m on a timeline. If I do it… regular 350 degrees? Or low and slow? Like 150 degrees? Help? No one is eating this, so it’s purely about the construction stiffness.
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5 Comments
I might just shut off the oven and keep the door closed overnight to let the residual heat continue drying them out (like a traditional egg white-based macaron) since you're not planning on eat this.
Best of luck.
If the soft pieces aren’t decorated yet, put them on a baking sheet and pop them in a 350f oven for 2-3 minutes.
And/or use marshmallow spread to glue graham crackers on what would be the inside of the house pieces. The marshmallow paste glued the cookies (for strength) and adds weight.
If these aren’t to your taste, see other solutions.