I was reaching for my usual brown sugar when I spotted what appears to be a new product from Domino — demerara sugar. Demerara sugar is a raw, washed cane sugar. It has the flavor of brown sugar, but lacks brown sugar’s moisture, so it works more like granulated sugar in baking.
I’m on the hunt for recipes where demerara might enhance the results, and this one is a good start. This is a crispy tea cookie that’s usually made with granulated sugar, but swapping out half for demerara gives it a bit more flavor without making the cookies chewy. If you don’t have the demerara, you can use natural cane sugar or stick with regular white granulated and the cookies will still be very good.
- 11/2 cups unbleached all-purpose flour (200 grams )
- 2 teaspoons baking powder
- 3/4 teaspoon salt**
- 1 cup unsalted butter (230 grams)
- 3/4 cup granulated sugar (145 grams)
- 3/4 cup Demerara sugar (145 grams)
- 1 teaspoon of vanilla (or use ½ tsp. vanilla and ½ tsp. coconut)
- 1 large egg
- 1 1/4 cups old fashioned oats
- 1 cup unsweetened coconut flakes (I used Trader Joe’s)
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt and set aside.
- With an electric mixer, beat the butter and sugar until creamy. Beat in the extract(s), then beat in the egg, scraping sides of bowl often.
- Stir the flour mixture into the egg mixture, then stir in oats and coconut.
- Scoop up rounded teaspoons of dough and shape into small balls. Arrange 2 ½ inches apart on baking sheets. Press the cookies into circles.
- Bake for 15 minutes or until the edges are nicely browned and the centers appear done.