For 100 g of sugar, use about 80 g honey, 100 g maple syrup or 100 g coconut sugar. With honey and syrup, the dough needs a little less liquid and the oven should not be too hot. Honey does not work for crisp biscuits, meringue or caramel.
For 100 g of sugar, use about 80 g honey, 100 g maple syrup or 100 g coconut sugar. With honey and syrup, the dough needs a little less liquid and the oven should not be too hot. Honey does not work for crisp biscuits, meringue or caramel.
80 g honey
instead of 100 g sugar
Bakes with honey brown faster and soften over time. For biscuits that should stay crisp, for meringue, macaroons, icing and caramel, it’s best not to use honey.
Butter and honey won’t cream as light and fluffy as with sugar. A little more baking powder helps: about 1 tsp per kg of flour.
Puddings and creams thickened with cornflour: cook the honey with them, do not stir it in afterwards – otherwise they turn runny again.
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| Sugar | Honey | Maple syrup | Coconut sugar | Date paste | Ripe banana |
|---|---|---|---|---|---|
| 50 g | 40 g | 50 g | 50 g | 50 g | 2 |
| 100 g | 80 g | 100 g | 100 g | 100 g | 3.5 |
| 150 g | 120 g | 150 g | 150 g | 150 g | 5.5 |
| 200 g | 160 g | 200 g | 200 g | 200 g | 7 |
| 250 g | 200 g | 250 g | 250 g | 250 g | 9 |
| Instead of sugar | Liquid | Oven |
|---|---|---|
| Honey | 10 ml less | no hotter than 175 °C |
| Maple syrup | 15 ml less | about 15 °C lower |
| Coconut sugar | as in the recipe | as in the recipe |
| Date paste | a little less, by feel | as in the recipe |
| Ripe banana | a little less, by feel | as in the recipe |
Example: The recipe uses 250 g of sugar, and you use honey:
About 80 g honey. Light honeys taste sweeter than sugar. Use about 10 ml less liquid in the dough.
About the same: 100 g maple syrup instead of 100 g of sugar. It is a little less sweet; American recipes use about 120 g by weight.
Yes. Bakes turn a little darker and less airy. For biscuits it is the easiest swap.
Gingerbread, honey cake and spiced biscuits that may be soft. Honey does not work for butter biscuits that should stay crisp, or for meringue and macaroons.
Honey browns faster than sugar. So bake no hotter than 175 °C and cover large cakes with foil halfway through.
Hardly. Honey, maple syrup and coconut sugar are sugar too, and the German Nutrition Society rates coconut sugar like table sugar. Date paste and banana add some fibre.