Can honey sub for molasses?
I am making the Strawberry Ricotta tartlets in this month's F&W and you have to make a gingerbread cookie base for it. The recipe calls for both honey AND molasses . . . can I just use all honey? I am not real big on the taste of molasses, but realize that using all honey would alter the flavor of the gingerbread cookie a bit and I am okay with that. Just wanting to be sure the texture wouldn't be altered . . .