Gingerbread is a very tasty confectionery product, which, however, has a serious drawback.
The dessert loses its softness quite quickly. In many cases, the gingerbread is already hard when sold.
Moreover, the dish may turn out dry immediately after cooking.
However, there is no need to be upset about this. There is one interesting life hack with an apple: the fruit allows you to soften the flour product quite quickly.
This same trick will help make many other sweets less tough, such as cookies and honey cake.
How to use an apple correctly
The fruit must be cut into several pieces. The resulting apple pieces must be placed in a container that already contains hard gingerbread.
This can be a deep plate. Or you can use a saucepan.
In any case, the container needs to be covered with something. With a saucepan, everything is clear: you need to use a lid.
You can put a glass cap on a deep plate. But you shouldn't try to cover it with a flat plate or a towel: there shouldn't be any air circulation.
There is another option: sweets and apple pieces can be placed in a plastic bag. Then the bag will need to be tied.
After a few hours, the gingerbread (or other confectionery) will become soft again. But the apples will dry out and can no longer be eaten.
