Have you ever been in one of those situation when you’re just about ready to start baking a batch of cookies and realised… you’re out of Caster Sugar? You could go to the shops but, really, who has time for that? Not to worry. You can work with so many other varieties of sugar, you just need to understand the Sugar Cookie Code.
Different sugars have different qualities when it comes to the flavour, colour and texture that it gives your baking. Lucky for you, we’ve cracked the code so you’ll know exactly how your cookies or biscuits will turn out. No guessing required.
Our classic Sugar Cookies use 100g of Caster Sugar in the recipe to create lightly golden, smooth cookies every time. For most other types of sugars, you can replace the Caster Sugar in equal parts but with varying colours and textures.
Low GI Sugar: Use slightly more sugar (110g) for a cripsy, crunchy biscuit.
Rapadura Sugar: Use the same amount (100g) for a golden-flecked colour with a dark caramel flavour.
Brown Sugar: Use the same amount (100g) for a soft, golden biscuit and delicate toffee flavour.
Coconut Sugar: Use the same amount (100g) for a golden-flecked biscuit with a butterscotch flavour.
Raw Caster Sugar: Use the same amount (100g) for a lightly caramel flavoured biscuit.
Got another type of sugar in your pantry? Write a comment below and we’ll help you decode how much to use and what your cookies will turn out like.