Chewy in the middle gingerbread recipes?

[littlepieces]

Every time I make gingerbread it tastes good, but the dough always bakes hard and crunchy when I'd really like a slightly firm outside and a softer inside, if that makes sense? Any recipe suggestions or ideas on how to achieve this? Tried taking it out of the oven earlier but the inside just isn't cooked.
Thanks!

I don't have any magic tips but have you looked up the recipe for Grasmere gingerbread? I did once because I wanted to know what made it so wonderful but I'm none the wiser. I do know that it soon goes hard if not eaten immediately!