My gingerbread house dough recipe calls for 1 cup of molasses. I live in Europe and could only find a dry version (texture is similar to brown sugar, and is sticky). How do I substitute this dry ingredient when the recipe originally called for the syrupy-version of molasses?
The American English term 'molasses' translates to 'dark treacle' in British English. Dried molasses, at least that which I am familiar with, is sulphered blackstrap molasses (the darkest, most bitter variety) and typically used as animal feed or as a soil amendment.
If you can't find dark treacle and your recipe calls for white sugar substitute golden syrup (similar to a very light molasses) or honey for the molasses and substitute brown sugar (which is a mixture of white refined sugar and molasses) for white sugar to up the molasses flavor with dark brown sugar preferred as it has more molasses added. Pack the brown sugar and substitute 1:1 on a volumetric basis.
The dry molasses is an excellent commodity in case you run out of the regular version. It is great for boating since it is easier to store. It can be used in BBQ sauce, banana bread, ginger cookies, rye bread. If you need to add moisture to it, the recommended ratio is 3/4 molasses powder to 1/4 water.