This weeks question comes from Cath from South Wales
Hi Paul, I want to make a gingerbread house this Christmas. I attempted to make one last year, but it went soft and collapsed, the taste was lovely, but it literally fell apart. How can I get it to stay firm and crisp. Also what is the best way to store them and how long will they keep? Many thanks in advance Cath South Wales
Hi Cath, I would suggest that you adjust the recipe a bit to help the dough to stay firm. If you increase the sugar and reduce the fat in the gingerbread mix this should give a crispier biscuit. The more sugar you use results in a crispier biscuit, whereas if you are have too much fat you end up with a softer biscuit. Bake at 200°C. Happy Christmas!