We made these Sicilian delights today and they are delicious. And, so easy to make for a non-baker. Now, if I can just make them last for a few days. . .
ciao Irwin and Lavinia, so lovely to hear from you! I hope you are well. I am very pleased to know you made the cookies and I totally understand about make them lasting :) !
dear Thalia, ever since I have visited South East Asia I have fallen in love with the many nuances of sugar. Palm sugar and panela from Colombia are among my favorite. I don't have much access to those here in Italy but I can find pretty good Muscovado and Demerara which impart lovely texture and aroma to foods. Happy Christmas to you and your family and thank you so much for your comments!
The Muscovado I buy here is moist, very dark and aromatic, the Demerara is light brown and crispy, great for cookies and pies as it imparts a slight caramel flavor and improves the texture. If I don't have Demerara I use half Muscovado and half white sugar. Too much Muscovado might burn the crust!
Dear Letizia,
We made these Sicilian delights today and they are delicious. And, so easy to make for a non-baker. Now, if I can just make them last for a few days. . .
Irwin and Lavinia
ciao Irwin and Lavinia, so lovely to hear from you! I hope you are well. I am very pleased to know you made the cookies and I totally understand about make them lasting :) !
Letizia- Brown sugar is for life. Beautiful food craft. Happy Christmas to you from across the ocean, Letizia!
dear Thalia, ever since I have visited South East Asia I have fallen in love with the many nuances of sugar. Palm sugar and panela from Colombia are among my favorite. I don't have much access to those here in Italy but I can find pretty good Muscovado and Demerara which impart lovely texture and aroma to foods. Happy Christmas to you and your family and thank you so much for your comments!
Oh! I haven’t heard of Demerara. What would you say is the main difference between that and Muscovado?
The Muscovado I buy here is moist, very dark and aromatic, the Demerara is light brown and crispy, great for cookies and pies as it imparts a slight caramel flavor and improves the texture. If I don't have Demerara I use half Muscovado and half white sugar. Too much Muscovado might burn the crust!