Gingerbread construction pieces too soft

Question

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.

702551 · Answer

I'd also do a lower temperature to drive out moisture, maybe 200-250°F for an hour depending on how dried out the pieces get.

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.

Liz · Answer

I read that too about the graham cracker shoring up the back!   Thank you so much.   I’m putting them back in The oven.

Liz · Answer

Thank you!!!!

Lori T. · Answer

Yes, you certainly can put those soft bits back in the oven.  I have done it myself, when faced with the same challenge.  I opted to do a slightly lower temp of 275 for several hours, so I got more drying and less increased browning.  Plus I let them sit in the oven with it slightly propped open to cool, the way you do with meringues.  I know you are on a time schedule though, so perhaps doing it at a higher temp would be fine.

Nancy · Answer

Liz - I haven’t had the problem, but web search turns up at least two ideas.
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.

Gingerbread construction pieces too soft

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