A pinch of sugar in bread dough gets the yeast to work better so that the bread rises nicely.
Dark muscovado sugar gives interesting taste nuances, especially together with chocolate. Try replacing your usual sugar with dark muscovado sugar in baked products and desserts containing chocolate, e.g. cookies, brownies and truffles.
Replace a cup of white sugar with a cup of brown sugar next time you bake chocolate cake – it gives extra special taste.
Pick and dry some beautiful flowers, e.g. lilac, violets or roses. Dip or paint them with pasteurised egg white, then dip them in sugar. Leave the flowers to dry on a grate. You can use the flowers to decorate cakes, tarts, confectionery and desserts.
If you cut back on sugar in biscuits, they become softer. Plenty of sugar gives crispy, harder biscuits.
