I learned a good trick that is proving useful. To soften biscuits like lebkuchen, or to keep chocolate chips from going hard in the tin, add a slice of cheap, commercial white bread. The biscuits absorb the moisture from it without imparting a flavour like a slice of apple or orange would. It works! You need to change it out after a day as the bread slice turns dry as toast, but it is a good way to extend the life of your biscuits for the fair, at the holidays, or whenever. The springerle really benefited from the bread treatment as they need to age before eating. As the clock ticks down here, the bread trick has been a lifesaver. Sure, I feel stupid buying cheap white bread when there's so much baking going on here, but why waste the good stuff to keep biscuits fresh? Anyway, just thought I'd share a good tip.