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D is for Demerara Sugar (Raw raw raw ahh ahh)

February 5, 2011

That’s just fancy talk for raw sugar. It probably seems like a rather simple ingredient, and while it is, it is a welcome addition to a recipe IMHO.

Demerara sugar typically has a light golden brown color, similar to that of brown sugar but its texture is actually more like that of regular white granulated sugar. It has a much nicer crunch factor though. So what makes demerara sugar so different (I kind of want to call it D-Shugg)? Well, I’ll tell you <(^_^)> ! All sugar is not created equal. D-Shugg comes from pressed sugar cane juice that is steamed and then becomes a thick syrup. This syrup is dehydrated and voila! in its wake it becomes crunchy, slightly molasses-y, and delicious. Fairly simple and natural process right? It’s sad that it is generally more expensive that refined white sugar <(T_T)>.  Wamp wamp. On an interesting note, its name comes from the Demerara colony in Guyana where it was originally sourced. Use this tidbit to impress that special someone at the next party you go to. <(^_~)>

Also, here in the U.S. we have our own version of raw sugar referred to as turbinado. For this type, the cane juice is spun in a turbine or centrifuge. It has a slight taste difference than demerara but they are pretty interchangeable. Regardless of your choice of sweetness, raw sugar has a higher moisture content so try and store in an airtight container like you would brown sugars.

This is a large granule raw sugar my parents bought me on a trip to Hawaii.

This is the more commonly available sugar in the raw. It has much smaller granules and is lighter in color.

Raw sugar is excellent way to play with the texture of a recipe that may need a little extra something to break up its uniformity. Enter baked goods! Lots of sweet baked goods such as cookies, muffins, and scones benefit greatly from the power of D-Shugg. Give it a chance. Oh hey—look I’ve even included a simple recipe that is amazing with our new found friend! Yah!

Thoughts:

-I got this recipe from my friend Kelly via Josie. Be careful. They are addicting.

-One of the most widely available brands of turbindo is “Sugar in the Raw” if you can’t find Demerara anywhere.

-If you want a heartier cookie, substitute 1 c whole wheat flour+ 1 c all purpose for the flour.

They're just so Sparkly! ❤ <(^_^)^

Kelly’s Molasses Ginger Chews

  • ¾ c butter, softened at room temp
  • 1 c light brown sugar
  • ¼ c molasses
  • 1 egg
  • 2 ¼ c flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • Raw Sugar (demerara or turbinado) For Rolling

Preheat the oven to 375°.

In a large bowl, cream the butter and sugar. My favorite method of doing this is using a large wooden spoon and mixing and smashing until it is light in color and combined ^_^ Alternately you can use a mixer and cream together. In another bowl sift together flour, baking soda, salt, and spices. Set aside.

Stir in molasses and egg into creamed butter until well combined. Then add 1c flour mixture. Stir then add in remaining flour.

Rolling on the mix of the two raw sugars I had.

Chill for 15 minutes in the freezer. Scoop out dough and shape into balls and roll in raw sugar.

Bake for 10-12 minutes, until “lovely”.  Should make about 2-3 dozen depending on the size of your rolled scoops.

They really are lovely! So good! Om nom nom.

This cookie has it all. Sweet, spicy, chewy, crunchy. Noms.

~Erik <(^_^)>

 

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5 comments

  1. We never really studied this kind of sugar in school so today you’re schooling me! I like how it doesn’t melt completely after being baked so it glistens – much better than traditional sugar cookies. I may have to try this someday!


    • Haha. Oh yes it just glistens so nicely and gives such a wonderfully pleasant crunch. Definitely give it a shot! Mmmm I bet sugar cookies rolled in granulated Maple sugar would be fantastic as well. Although ExPENsive! _


  2. Shewt, I just get all sorts of shoutouts on here, don’t I?


  3. Holy Cannoli! These look DELICIOUS!


  4. Yum! I love the sparkles! And that you reference Gaga in the title! 😀



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