Blackstrap Molasses for Gingerbread
Long story short, I have blackstrap molasses for making gingerbread cookies. I live in Nicaragua and getting that was a big enough challenge. People just don't bake here.
So, how do I use it? I'm thinking of mixing it half and half with honey, or maybe 2/3 molasses and 1/3 honey to balance it out.
Part of the problem is I've never really used molasses before, so I'm not sure what to look for in terms of consistency and flavor...