HOME > Chowhound > Home Cooking >

Cookie Question

missem May 20, 2007 07:36 AM

Can I substitue brown sugar for white sugar in shortbread without modification or do I need to add additional flour. Thanks!

  1. Click to Upload a photo (10 MB limit)
  1. babette feasts RE: missem May 20, 2007 07:38 AM

    No modifications necessary, go for it.

    1 Reply
    1. re: babette feasts
      missem RE: babette feasts May 20, 2007 08:44 AM

      Thanks. In no mood to run to market in rain.

    2. clkl RE: missem May 20, 2007 09:01 AM

      I have substituted 1:1 without difficulty.

      1. b
        bulavinaka RE: missem May 20, 2007 09:08 AM

        I prefer to use brown sugar when I can for baking... just adds another note of flavor in certain things like scones, shortcake, shortbread - these items tend to be more subtle in flavor (except scones if adding other stronger flavored ingredients) and the hint of caramel is nice... Just pack the brown sugar when measuring, as it tends to be very loose and moist - I usually add an extra tablespoon or two to compensate for the moisture.

        Show Hidden Posts