| Quote: | |  | |
| A good substitute for brown sugar is to add 3 tbs of molasses (Melasse*) to a cup of raw sugar (Rohzucker*). It works well in soft, chewy gingerbread cookies.
*Migros sells both. | |
| | |
Gingerbread cookies are supposed to have molasses. Don't try this with chocolate chip cookies. I did and had to throw the whole batch out. It was that awful.
I've baked 4,578 batches of chocolate chip cookies (a horrendous habit of mine) and am a faithful fan of just using Rohzucker in place of brown sugar. Use the large crystal kind because the finely ground Rohzucker often turns to stone in the package.
Tip: Don't bake the batter right away. Let it sit in the bowl for an hour for even better cookies.