cookie ingredient substitutes, honey for molasses etc

17 years ago

Hello. I am going to make Gingerbread Cutouts cookies from my BH&G New Cook Book. I'd like to NOT put in the 1/2 cup of molasses but I would like to put in 1/2 cup of honey instead. Will this change the texture of the finished product?

Also, my other choice is to make the Ginger Snaps cookies from the same book. Same thing, I'd like to replace the 1/4 cup molasses with 1/4 cup honey.

I' don't mind the difference in flavor, that is what I am going for. I just want to make sure I don't mess up the desired outcome.

I might be making a couple very small tweeks as I am above 8250 feet above sea level, but I already know how to do that part. I just wonder if the honey's thinner consistency will make a difference?

Any help will be greatly appreciated!!!

Thank you in advance,

Jennifer

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Comments (6)

lindac
17 years ago
Honey absorbs moisture...it also tastes sweeter than molasses.....and may be less acedic....but that depends on what sort of molasses you are using. A light molasses really has very little molasses flavor....and isn't very..acedic,,,I would guess about the same as honey.
Make a batch and see......I mean how bad could it be?....if they are too soft....call them drop cookies.
And report back....so the rest of us will know too.
Linda C
hawk307
17 years ago
Try a half batch. They will be great !!!
Lou
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hawk307
17 years ago
Linda:
Sorry I didn't see your response, I started talking to a neighbor, Should have " Refreshed "
Lou
jclepine
Original Author
17 years ago
Thank you, Linda! I'm making them right....right...now!

They are an attempt I am making at turning one of my regular cookie recipes into a more Moroccan cookie. Honey, cardamom...that should do it.

I'll see what our friends think. They are making us Moroccan dinner.

Thanks!

J.
hawk307
17 years ago
You're welcome
jclepine
Original Author
17 years ago
Thank you all for your support!

The cookies turned out terrific and made a lovely addition to the meal. They made a chicken and vegetable dish in one of those clay tangines and served it over couscous.

The cookies were great! I used the ginger snaps recipe and substituted the honey for the molasses (I usually use Plantation black strap). For my high-altitude changes I only added a scant 2tbsp more liquid even though I sometimes add 3-4.

The dough seamed impossibly crumbly but when I squished it, it came together nicely.

I used half the recommended amount of cloves, double the ginger (or did I triple it?) and added an uncalled for three tablespoons of cardamom. My secret ingredient was a 1/4 teaspoon ground coffee. All the online recipe sites suggested that Moroccan desserts used: almond, pistachio, coffee, tea, orange and orange blossom. I thought coffee sounded nice.

And, now we are full to near bursting!

Thanks for suggesting I go for it, the results are worth repeating!

Jennifer

cookie ingredient substitutes, honey for molasses etc

Comments (6)

lindac

hawk307

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cookie ingredient substitutes, honey for molasses etc

Comments (6)

lindac

hawk307

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hawk307

jclepineOriginal Author

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