New answers tagged cookies
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I wonder if you could bake these cookies like springerle. That recipe calls for molding the cookies, then allowing them to dry on the baking sheet (at room temperature) for 8–12 hours before baking. This gives them a hardened exterior that will hold the details of the design during baking. The exact drying time depends on the recipe, room temperature, room ...
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Not sure if it's available in Germany but here in the UK I use black treacle syrup - which is basically the same thing!
Here is a recipe I found on how to make it just from sugar, if you can't find it in shops.
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In Germany you can find Pekmez at Turkish stores, which I use Molasses to substitute for :)
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You can toast your sugar. Stella Parks on Serious Eats and in her cookbook Bravetart explains that toasted sugar undergoes thermal decomposition that make a more complex, less sweet flavor and (importantly to your question) is lower in the glycemic index:
Not only does toasted sugar taste less sweet, it has less sucrose, fewer calories, and a lower ...
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You can substitute maple syrup for molasses in most recipes. It works particularly well in gingerbread cookies. Start with slightly less than the amount of molasses called for as maple syrup is lighter in texture. The flavor profile will be different.
You can also substitute honey, though a light clover honey will not have the right effect flavor-wise. If ...
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You won't find it in many supermarkets in Germany, but Reformhäuser (health-food stores) very often do stock it. Ask for Melasse/Zuckerrohrmelasse (my local Vitalia sells a brand called Appleford's). It's also possible, and possibly cheaper, to order online.
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Your best option is to replace the sugar with something which will give similar properties to the sugar. You're best finding a low sugar recipe instead of trying to adapt your current one.
I'm not a huge fan of sweeteners, especially for baking, but honey can be a good alternative. You usually need a lower quantity in weight (it's more sweet) and it tends ...
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I think the number 1 ideal substitute would be sorghum syrup, but I'm guessing since that's not even easy to find in the American South you won't be able to get it in Germany.
So do you have brown sugar? If you can find dark brown sugar, or somehow Japanese black sugar you could use about 3/4 cup of that and 1/4 cup of water per cup of Molasses. Brown/...
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