Demerara Sugar Shortbread

By The Canadian Living Test Kitchen

Tested till perfect

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Demerara Sugar ShortbreadDemerara sugar is less refined than regular sugar, so it gives these cookies a rich, creamy, molasses-like flavour with large grains that remain crunchy after cooking. Look for a dark Demerara-style sugar (such as Mr. Goudas, Lantic or Redpath) with other brown sugars in the baking aisle.1 user reviews.
Demerara Sugar Shortbread

Clockwise from top: Marbled Peanut Butter Shortbread, Scotch Shortbread with Sour Cherries, Oatmeal Chocolate Chip Shortbread, Demerara Sugar Shortbread, Double-Chocolate Almond Shortbread
Photography by Yvonne Duivenvoorden

This recipe makes 20 cookies servings

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Nutritional Info
Per each of 20 cookies: about -
cal 185185 cal
pro 2 g2g pro
total fat 13 g13g total fat
sat. fat 6 g6g sat. fat
carb 15 g15g carb
fibre 1 g1g fibre
chol 24 mg24mg chol
sodium 65 mg65mg sodium
potassium 58 mg58mg potassium
% RDI: -
calcium 11 calcium
iron 66 iron
vit A 88 vit A
folate 1515 folate

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Demerara sugar is less refined than regular sugar, so it gives these cookies a rich, creamy, molasses-like flavour with large grains that remain crunchy after cooking. Look for a dark Demerara-style sugar (such as Mr. Goudas, Lantic or Redpath) with other brown sugars in the baking aisle.

Ingredients

  • 1 cup unsalted butter , softened1 cup unsalted butter, softened
  • 1/2 cup packed Demerara sugar 1/2 cup packed Demerara sugar
  • 1 tbsp granulated sugar 1 tbsp granulated sugar
  • 1/2 tsp salt 1/2 tsp salt
  • 2 cups all-purpose flour , sifted2 cups all-purpose flour, sifted
  • 1/4 tsp baking powder 1/4 tsp baking powder
  • 1 cup chopped walnuts 1 cup chopped walnuts

Preparation

In bowl and using wooden spoon, cream together butter, Demerara sugar, granulated sugar and salt until light and fluffy. In separate bowl, whisk flour with baking powder; stir into butter mixture just until combined. Stir in walnuts.

Press into parchment paper–lined 9-inch (1.5 L) round metal cake pan. Score to make 16 to 20 wedges. Using fork, prick once or twice per wedge.

Bake in 325°F (160°C) oven until lightly browned and tester comes out clean, 45 to 50 minutes. Let cool in pan on rack for 10 minutes. Using sharp knife, cut through score lines (leaving in pan). Let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Source : Canadian Living Magazine: December 2009

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