All Natural Espresso & Dark Chocolate Demerara Sugar
Ingredients / Composition
Natural Demerara Sugar, Dark Roast Espresso powder,Dark Chocolate powder
How To Use
½ Cup Cold Unsalted Butter, 1 tablespoon vegetable oil, ½ cup Espresso & Dark Chocolate Demerara Sugar, 1 teaspoon Vanilla extract (or 1 ¼ teaspoon vanilla Demerara), ¼ teaspoon salt, 1 large egg, ½ cup cornstarch, 1 ½ cup unsweetened cocoa powder , 1 ½ cup Maida Cream the butter, oil, sugar and vanilla until smooth then incorporate the egg and mix. Add cornstarch, cocoa powder and maida. Let dough rest in refrigerator for 20 mins. Preheat the oven 190 Celsius, Roll the dough to thickness of ½ inch. Bake on parchment paper for 9 to 12 mins depending on size of cookie
It’s chocolate and coffee sugar. Do you even have to ask? There is a natural synergy with this Dark Roast Coffee, Cocoa and Demerara sugar creation. Just try to resist Dark Cocoa and Espresso sugar and its tempting flavor!
Sweet: Liberally top vanilla ice cream, then add nuts, Top chocolate chip cookies
Fresh: Sprinkle espresso sugar over plain yogurt for a morning pick-me-up.
Savory: Add Dark Cocoa sugar to your favorite curry, tasty with a dash of Cinnamon too.
Liquid: Rim your favorite dairy-based drink.
Twist: Try sprinkling on top of pancakes or American French toast.
Contains no added colour preservative or MSG
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