Hey, I was looking at the recipe you shared for lembas bread and I was wondering if you had any idea how it would effect the recipe if only honey was used as a sweetener, and what kind of adjustments would need to be made. Alternatively, do you know of any good cookie recipes that call for a lot of honey?
Hey, sorry I didn't see this when you first sent it. I've never tried just using honey, it's possible in theory but since honey is a liquid you might want to make other adjustments to the recipe, reducing the milk/whipping cream maybe.
So it's not cookies, but I used to make twice-baked blueberry honey cakes, and unfortunately I've lost the recipe. It was somewhat similar to this, but without the almonds and lemon (and with blueberries), with the basic premise of making little cakes in a muffin tin with honey, popping them out of the tin halfway through baking, and then glazing them with more honey before baking them the rest of the way outside the tin. (If you let the honey soak in for less time it will make a bit of a crust, which I personally liked but of course it's up to you.)
Honey/sugar/liquids conversion chart i found online!
Hey @ghostrider-02 , I'm having trouble understanding the "Baking Soda" column of this chart. What does it mean?
It's to counteract honey's acidity. The pH of a recipe can have other unwanted effects in baking. It's also a part of why some recipes use baking powder, others use baking soda, and some use a mix of the two.
