Comments on: Ginger Snaps

By: elf

elf — Wed, 13 Dec 2006 03:30:23 +0000

Kathie: Thanks for noticing that omission! I added the temperature to the post. (It is 350 degrees.)

By: Kathie

Kathie — Tue, 12 Dec 2006 17:09:12 +0000

At what temperature are these baked?

By: Meredith

Meredith — Thu, 07 Dec 2006 23:15:52 +0000

Does anyone know if TJ still carries non-Grade A syrup? I still have my hopes set on finding some hekshered Grade C.

By: HB

HB — Thu, 07 Dec 2006 13:43:20 +0000

Trader Joe’s used to have Grade B.

By: Meredith

Meredith — Thu, 07 Dec 2006 04:12:50 +0000

Any ideas where one can purchase non-Grade A syrup? Recently I’ve been on the look out for Grade C. (Ben & Jerry recommend it for maple ice cream.)

Re: Texture, why not try corn starch instead?

By: Meredith

Meredith — Thu, 07 Dec 2006 04:12:01 +0000

Any ideas where one can purchase non-Grade A syrup? Recently I’ve been on the look out for Grade C. (Ben & Jerry recommend it for maple ice cream.)

By: elf

elf — Thu, 07 Dec 2006 03:36:01 +0000

Marsha:
They freeze wonderfully.

Meredith/Jabbett:
Maple syrup is also a lot sweeter than molasses, as is corn syrup, so I’d monitor the quantity carefully.

By: jabbett

jabbett — Sun, 03 Dec 2006 16:45:27 +0000

Molasses has a a pungent, fermented aroma and is very, very thick. You’d probably lose a lot of body and fundamentally change the flavor of the cookies if you substituted. But if you just don’t like the taste of molasses (or ginger snaps), I might try using Grade B maple syrup (it has a stronger maple flavor than Grade A) plus some corn syrup for texture.

By: Meredith

Meredith — Fri, 01 Dec 2006 15:07:24 +0000

Question — do you think I can replace the molassas with an equal volume of maple syrup?

By: Marsha

Marsha — Thu, 30 Nov 2006 15:49:41 +0000

Thanks - these look great. How do they freeze?