Interested in switching some of your baking to be sweetened with honey rather than sugar? Here are some guidelines for making the exchange.
2. Substitute 7/8 cup honey plus 2 tablespoons molasses for 1 cup brown sugar, but reduce liquids elsewhere by 1/4 cup.
3. Add 1/2 teaspoon baking soda for each cup of honey used.
4. Reduce oven temperature by 25 degrees and start checking for doneness in advance.
Tips to make working with honey easier:
1. Warm honey is easier to work with than cold. If your honey has crystallized, set the container in hot water up to its neck until a liquid state resumes. For my large buckets of honey, I set them on a jar ring in my slow cooker and fill it with water, turn it on low, and leave it for a few hours. Remember this may kill some of the good bacteria.
2. If a recipe calls for oil, measure it into the cup first, then use it for honey. The honey will slip right out with no need for scraping.
3. Honey isn’t recommended for children under one year of age.
4. Remember that honey has more flavor than sugar, so will change recipes with a delicate balance. You’ll find the flavor attributes best suited to whole grain foods like oatmeal cookies rather than shortbread cookies.
Looking for a cookie recipe designed around honey? I’ll share one next time!