I think your recipe is the main problem, dear!

First, the rye (I have never EVER seen rye in a GBH recipe before!) and honey makes your finished GBH soft. We use white flour only, and never honey but often some syrup in addition to sugar.

Also, compared to the recipes over here, your sugar content is too low (sugar helps keeping the GBH stay hard.) The sugar ratio to flour is usually 1:1 or 1:2.

I agree with overbaking your GBH. Maybe drying it (like you'd dry crisp buns) afterwards would be a good idea too.


(Are you sure you can't alter the recipe just a little? The recipe you are working with is doomed to create problems for you.)

Good luck on your project. I look forward to see a picture of the finished GB house :-))))