Aki made a small adjustment which became an avalanche of ideas. Chewy ginger cookies and gingerbread are both reliant on molasses for flavor, structure, and nostalgia. Aki created a variation substituting boiled apple cider for the molasses. The result was a more delicately flavored cookie with an acidic note from the fruity cider concentrate. She coated and complemented the apple notes with a ginger and cardamom sugar on the outside. The new cookie is fresh, appley, and fragrant with ginger and cardamom. The cookies are moist and chewy. But it was that one small adjustment that has me reeling with ideas: the substitution of boiled cider for molasses. What if we used pomegranate molasses? What about using caramel sauce in the cookies? What if we used and made other types of molasses? And how would they impact flavor and allow us to create cakes, cookies, pies, and beyond? What is molasses, what role does it play, and what else is similar that we could use to dramatically alter and improve the results?
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