October 11, 2011 at 8:50pm

I use raw sugar as a topping for scones and such. I like the slight molasses flavor it lends. Sometimes I'll use organic sugar instead--flavor like raw sugar but texture similar to regular granulated sugar. I made the cookies from your (PJs) Sunshine Raisin Biscuits blog from a few months ago over the weekend, and used currants inside and raw sugar on top. They came out great.
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.