Try these flavoured sugars for an instant zing of flavour to pancakes. All of these sugars make beautiful presents. As well as sprinkling them over pancakes, try them in shortbread biscuits, dusted over the top of sponges, or stirred into egg custard.
Vanilla Sugar
Cut up a vanilla pod and whizz with 225g caster sugar in a food processor, then pass through a seive. Store in an airtight jar until required.
Lemon Sugar
Pour a tablespoon of lemon juice over 225g caster sugar in a bowl, and stir until it is uniformly moist. Scatter it over a baking tray and place somewhere warm overnight to dry out. Transfer the sugar to a food processor and whizz to a free-flowing consistency. Peel off the zest from a lemon using a vegetable peeler, and store the sugar with the zest in an airtight jar.
Cinnamon Sugar
Whizz a cinnamon stick with 225g caster sugar in a food processor, then pass through a sieve. Store in an airtight jar with a cinnamon stick in the centre.
Rose Sugar
Make as for Lemon Sugar, using a tablespoon of rosewater. Star Kay White (available from Waitrose) makes a particularly pungent rosewater, which in fact is more like an extract, and a little added in with traditional rosewater will give the sugar a greater intensity. Pull off the petals from an organic red rose, and mix these into the sugar before storing it in an airtight jar.
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Try these flavoured sugars for an instant zing of flavour to pancakes. All of these sugars make beautiful presents. As well as sprinkling them over pancakes, try them in shortbread biscuits, dusted over the top of sponges, or stirred into egg custard.
Vanilla Sugar
Cut up a vanilla pod and whizz with 225g caster sugar in a food processor, then pass through a seive. Store in an airtight jar until required.
Lemon Sugar
Pour a tablespoon of lemon juice over 225g caster sugar in a bowl, and stir until it is uniformly moist. Scatter it over a baking tray and place somewhere warm overnight to dry out. Transfer the sugar to a food processor and whizz to a free-flowing consistency. Peel off the zest from a lemon using a vegetable peeler, and store the sugar with the zest in an airtight jar.
Cinnamon Sugar
Whizz a cinnamon stick with 225g caster sugar in a food processor, then pass through a sieve. Store in an airtight jar with a cinnamon stick in the centre.
Rose Sugar
Make as for Lemon Sugar, using a tablespoon of rosewater. Star Kay White (available from Waitrose) makes a particularly pungent rosewater, which in fact is more like an extract, and a little added in with traditional rosewater will give the sugar a greater intensity. Pull off the petals from an organic red rose, and mix these into the sugar before storing it in an airtight jar.
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