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Gringerbread House Dough Receipes

I'm making some large (12"x20"x16") houses and have found that in damp, rainy weather, the gingerbread pieces seem to absorb moisture from the air and end up being soft. When I construct a house, the pieces are exposed to the environment, and sometimes pieces start to cave in. The recipe I'm using is AP flour, salt & spices mixed into heated margarine, light corn syrup & brown sugar. Does any one have any suggestions?? Thanks, Pastry Gal

Reply to
Pastry Gal
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Brown sugar attracts moisture. If you aren't going to eat the creations, you could try sealing the pieces on all sides with a matt polyurethane.

Reply to
Vox Humana

or you could put it in a air proof box

Reply to
stevie

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