This sweet slightly crunchy shortbread is a hit. With the faint molasses flavour from the Demerara sugar it is a change from the standard shortbread we usually consume during the Christmas season. Easy to whip together and freezer friendly you cannot go wrong. Don’t just take my word for it, give it a try. All you need is 1 cup butter, 1/2 cup Demerara sugar, 1/2 tsp. salt, 2 cups all-purpose flour and 1/4 tsp. baking powder, plus a 9-inch pan.
For these yummy treats you will need to purchase a bag of Demerara sugar. It is usually right beside the brown and granulated sugar in your grocery aisle.
Demerara sugar has a slight molasses flavour while Sugar in the Raw has a more honey flavour.
Also, did you know granulated sugar, light brown sugar and dark brown sugar are all processed the same. The sugar cane or beets are processed down to white sugar (all the molasses is removed) and then is added in to make light brown or dark brown sugars. The reason for this is so the flavouring in the sugars is all consistent. What does this mean to you….well, if you keep a container of molasses in your cupboard (please, not the fridge) you can whip up your own brown sugar anytime. Ever go to the cupboard when you are in the mood to bake up something calling for dark brown sugar, and lo and behold, your bag is like a rock. You would need a chisel to remove just a few granules.
According to food guru Alton Brown, put 1 pound of granulated sugar and 3 ounces of molasses into your food processor (it’s that big bulky machine in the back of your cupboard you purchased ages ago, remember) and process the mixture for 1 minute or so. Scrape down the sides as needed to mix in well. Keep in an airtight container.
Demerara and Sugar in the Raw do not undergo the same process as the other sugars. Their molasses is not removed. Therefore you have a grittier granule and a stronger flavour.
So without further ado, here is the recipe!