Raw sugar or demerara sugar.!

andree3, Aug 8, 7:48am
i have a biscuit recipe that calls for demerara sugar, can i substitute raw sugar! or should i use brown sugar! cheers

nauru, Aug 8, 9:25am
Either, I use which ever I have on hand and the results have always been OK

harrislucinda, Aug 8, 9:58am
aslong asyoubeatwellasrawisa crystaltheotherisalready soft brownsugar

andree3, Aug 10, 12:25am
thanks for the replies, cheers

macandrosie, Aug 10, 8:08am
I think raw & demera are more similar than brown, that is different again, I make a yummy biscuit with brown sugar in seems to be a more caramely flavour. The raw sugar doesn't melt the same with heat.

kuaka, Aug 10, 10:03am
I would have said that demerara and brown were more alike than raw sugar, which is paler and much coarser.Probably wouldn't make a lot of difference though.

murdoc4, Aug 10, 8:24pm
Raw sugar will give a crisper, crunchier texture.Demera and brown sugar much the same when using in baking - demera will give slightly more caramel flavour.