So where am I going wrong with my gingerbread.

[Saltire]

It cooks fine is light - perhaps too light? etc, but the minute it gets taken out the tin it starts to fall apart, and if you try and cut a bit, it comes away in big lumps of gingerbread. Looks like it's been hacked by mice!

Are you putting enough butter and golden syrup in?
If mine doesn't go into a ball easily I put a little bit more syrup in.
My recipe is from BBc food and turns out perfectly every time.

I don't put golden syrup in it, jsut treacle (Its DH's nanas recipe )

and it doens't go into a ball, its done in a saucepan!

I've never made it, but the recipe I've looked at says to wrap it in greaseproof paper and leave for at least 2 days before eating. Not sure if that would make a difference or not.

Also, are you leaving it to cool in the tin for long enough? When I bake with the boys around I'm usually forced to cut the cake too soon and it ends up quite crumbly as a result.

Oh sorry, are you talking about gingerbread cake or biscuits?

If the biscuits, are you putting the dough in the fridge for long enough? I also put the cut biscuits back in the fridge for a while before baking which seems to help them retain their shape.