demerara sugar


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Related to demerara sugar: Turbinado sugar
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Synonyms for demerara sugar

light brown cane sugar

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Using a sharp knife cut into fivemm slices place slightly apart on a baking tray, sprinkle with Demerara sugar and bake for 10-15 minutes until light and golden.
Napier Brown have extended their range of portion control sugars marketed under the Whitworth's brand with the introduction of White and Demerara Sugar Pyramids.
Measure 5 level tbsp of this mixture into a small bowl for the topping and mix in to the cinnamon and demerara sugar.
Mix all the other ingredients except the demerara sugar, beating lightly.
FOR THE COBBLER: 400g apricots, stoned 25g light brown muscovado sugar 1/2 tsp cornflour The zest and juice of 1 small lemon A little fresh thyme, chopped finely 30g butter, diced FOR THE COBBLER TOPPING: 110g plain flour 25g polenta 1 tsp baking powder 1/2 tsp bicarbonate of soda 75g chilled butter, diced 1 1/2 tbsps unrefined golden caster sugar A little Maldon salt 110ml buttermilk A little fresh thyme, chopped A little unrefined demerara sugar FOR THE CUSTARD: 300ml double cream 5 egg yolks 50g unrefined golden caster sugar 1 vanilla pod A pinch of ground cinnamon A pinch of ground allspice A pinch of ground cloves A pinch of grated nutmeg A small splash of Angostura bitters 1 tbsp dark rum 1/2 tbsp Cognac METHOD: To make the custard, scrape the seeds from the vanilla pod into a bowl.
INGREDIENTS 125g unsalted butter, at room temperature 65g icing sugar 1tbsp honey 1 large free-range egg white 150g plain flour, plus a little extra for dusting Pinch of salt 50g Demerara sugar, for rolling the dough in For the decoration: 10g each of yellow and black fondant icing A few flaked almonds 1tsp honey or water and a paintbrush to stick the decorations to the biscuits Rolling pin Paint/pastry brush METHOD 1.
For the crispy oat scrunch: 75g plain or brown flour 75g whole rolled oats 50g unsalted butter 50g demerara sugar
Prep time: 20 minutes Bake time: 8-10 minutes INGREDIENTS 125g unsalted butter, at room temperature 65g icing sugar 1tbsp honey 1 large free-range egg white 150g plain flour, plus a little extra for dusting Pinch of salt 50g Demerara sugar, for rolling the dough in You will need: Baking tray Non-stick baking parchment Large mixing bowl Electric hand-held mixer or wooden spoon Cling Film Weighing scales Sharp knife Cooling rack For the decoration: 10g each of yellow and black fondant icing A few flaked almonds 1tsp honey or water and a paintbrush to stick the decorations to the biscuits Rolling pin Paint/pastry brush METHOD 1.
Ingredients: | 225g self raising flour | 1 tsp baking powder | 225g caster sugar | Sprinkle of demerara sugar | 2 eggs | 1 tsp almond essence | 140g butter, melted | 400g apples, peeled and sliced Method: Preheat the oven to 150C.
Tasty toffee apples Ingredients For the coating 225g demerara sugar 0.
INGREDIENTS: 200g/71/4oz unsalted butter 200g/71/4oz demerara sugar 200g/71/4oz honey 400g/141/4oz porridge oats 50g/13/4oz nuts, dried fruits or glace ginger, chopped or desiccated coconut (optional) You will also need a 20cm x 30cm (8in x 12in) cake tin, greased METHOD 1.
Then mix through the demerara sugar and chopped walnuts.
Snowbird sales director, Roy Anderson, said: "We had to take some out to make room for the apple and the special blend of seasoning which includes honey, cinnamon, Demerara sugar and sea salt.
For the Demerara sugar meringue: In stainless-steel bowl over
The recipe is infused with a delicate selection of spices and ingredients such as sea salt, Demerara sugar, cayenne pepper and lemon juice to create a much richer, intense tomato sauce, bursting with flavour.