VIDEO: Making cookies soft again
Many types of biscuits, especially protein baked goods such as macaroons or cinnamon stars and often too gingerbread are nice and soft after baking, but become rock-hard over time and can then hardly be enjoyed. This is due to the "ominous" combination of protein and sugar, which solidifies like glue. However, moisture can cause this "glue" to swell up again: The cookies become soft.
How to soften cookies
There are several ways of re-moisturizing hardened cookies, regardless of whether they are cinnamon stars, gingerbread or shortbread. However, some methods require some time and patience.
- If you have the time, you can simply store the cookies in damp rooms, for example in a laundry room.
- It is better to put one (or, depending on the quantity, several) slices of fresh sourdough bread in the pastry box with the biscuits so that they absorb the moisture from the bread. Apple quarters are also suitable for this. However, this method also takes a few days, during which you have to check again and again that the supplies are not moldy.
- An immediate method is the flower sprayer. Spread that Pastries on a baking sheet and lightly moisten the cookies. If you then bake the pastries briefly in the hot oven, you can serve the cookies "fresh". But be careful: if you leave these cookies lying around, they are ultimately harder than before.
- A method used by our grandparents, but a matter of taste: Dip the hard biscuits briefly in warm coffee with milk and consume them. Or maybe with mulled wine? Just dunking shouldn't take too long, otherwise the cookie will crumble in the drink.
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