Mixed feelings! I made the recipe exactly as given, but am not sure if I used the correct molasses. I went to the store especially to get some, and there were two to choose from. The Black Strap Molasses had a label which stated it was for use also in ginger biscuits, etc., and that is what I thought was right then. However, I really did not like the bitter aftertaste that it left in my mouth, and my husband had the same comment. The spice was overpowering the ginger for me, but I loved the old fashioned look with the cracking on the top. This worried me all night, and because I ran out of eggs, I was at the local garage at 06:00 this morning so that I could try it again, this time with variations. I then used half flour and half wholewheat flour, cut down considerably on the spices, but not the ginger. I left out the molasses totally and used a bit of maple syrup that I had leftover with syrup. This morning's batch came out more to our taste. I plan to try it once more, with even more ginger, and perhaps less sugar.
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Mixed feelings! I made the recipe exactly as given, but am not sure if I used the correct...