Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Katia - 05/20/03
Ginger BitersIngredients (use vegan versions): 1 1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon powder
1/2 teaspoon ginger powder
1/4 teaspoon cloves powder
1/4 cup margarine
1/2 cup corn molasses
2 tablespoon maple syrup (optional)
Directions:Mix dry and wet ingredients first separately then together to form a nice soft dough. refrigerate for 20 minutes. After the 20 minutes have elapsed take out of fridge and shape into 2 balls. Place balls on either a lightly greased cookie sheet or flat pizza pan and flatten to 1/4 thickness. Bake at 375F preheated oven for 15 minutes. Cool on rack.
Enjoy!
NOTE: If cookies turn out not sweet enough, can be eaten with jam or honey on top. I put some pine-tree vegan honey and they were great!
Serves: 12-20
Preparation time: 15 min
This sounds so good! I've had a craving for ginger snaps since I went vegan. I can't wait to make them!
Archived comment by: glitterMoonGdes
These are awesome! Definitely sweet enough for me. The only problem I had is that mine are too dark on the bottom. I think if I had cooked it less, the inside would be too soft, so I don't know how to fix this. Maybe cook it higher in the oven? (I used 3/4 of the way up) If anyone knows, please write back. I would love to make these again.
Archived comment by: glitterMoonGdes
um, is corn molasses the same thing as dark corn syrup, or different?
Archived comment by: midapay
Another question is can it be substituted for molases, because i have molasses on hand. Also, what is honey? Does it have all the same properties as honey, but is made by some anthropogenic process?
Archived comment by: midapay
Can some one tell me where to find corn molasses?
Archived comment by: 4095kat
I'm hoping corn molasses isn't as strong as cooking molasses because these were WAY too strong using normal molasses. There is only one kind in my store so I used that- gross!
Archived comment by: jillebeans
For GlitterMoonGdes: to get crispy biscuit without burning them, try to bake them longer at a lower temperature. Dont put them to low in the oven too, but it depends of your oven, in mine you can choose which part you want to heat, top, bottom or both...
Archived comment by: plume
Corn molasses is not the same as dark corn syrup. Basically, its the same as molasses but from corn and therefore lighter and creamer in taste. You can by all means use whatever molasses you want, although the molasses will determine the taste eventually. Pine-tree honey is heated pine tree sap with glucose or fructose syrup and cooled to make a syrup with honey-like texture. It is to die for! Same is done with rose sap... For perfect cookie texture, as plume says, see what your oven options are and adjust the temperature accordingly. Its a trial and error thing.
Archived comment by: esh_21
I love these cookies! I used unsulfered blackstrap molasses for the yummy, rich taste, and for the slight nutritional value, and didn't add any maple syrup. On the first batch the cookies burned at 10 minutes in a 375 oven so on my next batch just 10 minutes at 350 worked fine. I liked to keep them a little thicker than 1/4 too so they would be less crispy. I've just begun cutting way down on the sugars in my diet so I'm looking for lower GI sweeteners. Molasses is still about 96% sucrose (white/brown sugar being 99%) but its what I'm using when my sweet tooth is really aching! Dates and fruit juice are my staples, though. After trying an almond ginger cookie at Wild Oats (soft ginger snaps with almond slivers, sweetened only with molasses; I wish I could remember the brand name) I had to find a recipe online. I looked for sugar free vegan molasses cookies and molasses sweetened cookies but nothing came up! Thankfully I found Ginger Biters because they taste just the same and I am LOVING them. Thanks for a great recipe!
Archived comment by: sugarrocket
Does anyone know where to find corn molasses in England? I've searched everywhere, and people look at me really weird when I ask them about it. Anyway, I made these with blackstrap molasses & they came out very very nice, the consistancy is PERFECT, but they are still a bit too molasses-y.
Archived comment by: otter grrl
I'm not familiar with corn molasses, but I have found in some recipes that brown rice syrup, or honey for those who don't object to it, or a mixture of the two, works nicely if you don't want the potentially overpowering bitterness of regular molasses. I can't vouch for it in this particular recipe, but in other baked goods, those two sticky liquids have been decent substitutes.
Archived comment by: jaali
