Products
|
|
|
| |
 |
|
|
|
|
|
|
 |
Fairtrade Certified Cane Sugar
Our Cane Sugar is of the highest quality – golden in colour with an aromatic sweetness and large, crunchy crystals.
In future all Dansukker’s cane sugar sold on the Nordic markets will carry the international Fairtrade mark. The Fairtrade/Max Havelaar mark is your independent guarantee that this product is traded in accordance with international Fairtrade standards. Your purchase will help to improve working and living conditions for farmers and other workers in the poorest parts of the world.
|
|
|
| | | |
Chocolate drink with caramel taste
4 cups
Ingredients
2 tbsp Dansukker Cane Sugar
2 tbsp Dansukker Light Syrup
1 tsp butter
50 g dark chocolate (70% cocoa)
800 ml milk
Garnish
ice cream
Dansukker Light Syrup
Melt the cane sugar and syrup in a saucepan. Add the butter and allow to cook without browning. Break the chocolate into pieces and add to the saucepan. Pour in the milk and heat up. Pour into cups, add a dollop of ice cream and drizzle with syrup. |
|
|
| | | |
Apple and cinnamon crumble cake
Ingredients
3-4 apples
½ tsp cinnamon
250 g butter or margarine
2 ½ dl Dansukker granulated sugar
4 eggs
6 ½ dl plain flour
2 tsp Dansukker Vanilla Sugar with real vanilla
1 tsp baking powder
1 tbsp liquid margarine
Crumble
2 dl Dansukker Cane Sugar
2 dl plain flour
1 tsp cinnamon
2 dl desiccated coconut
125 g butter or margarine
Grease a spring-form tin, 24 cm in diameter, using liquid margarine. Set the oven temperature to 175°C. Mix the cane sugar, flour, cinnamon, desiccated coconut and butter to make the crumble. Leave to one side. Peel, core and grate the apples. Mix in the cinnamon and leave to one side.
Mix the 250 g butter or margarine and the granulated sugar in a bowl using an electric whisk until light and airy. Work in the eggs, one at a time. Combine the flour, vanilla sugar and baking powder, and fold into the cake mixture.
Spread half of the mixture into the greased spring-form tin. Place the grated apple on top, and then cover with the rest of the mixture. Cover with the cinnamon crumble. Bake in the centre of the oven for 70-80 minutes. Serve hot or warm with a little lightly whipped cream. |
|
|
| | | |
Cinnamon panna cotta with caramelised apple wedges
Serves 4
Ingredients
300 ml single cream
50 ml Dansukker Jelly Sugar Multi
2 cinnamon sticks
Jelly
150 ml apple juice
75 ml Dansukker Jelly Sugar Multi
Apple wedges
2 apples
1-2 tbsp butter or margarine
2 tbsp Dansukker Cane Sugar
Simmer the cream with the cinnamon sticks for 2 minutes. Remove the cinnamon sticks, add the jelly sugar and simmer for a further 30 seconds. Pour into individual serving glasses. Place in the refrigerator to set.
Combine the apple juice and jelly sugar and bring to the boil. Allow to cool slightly. Pour the jelly over the set panna cotta. Refrigerate until serving.
Peel and core the apples and cut them into wedges. Fry them with the cane sugar in the butter/margarine until almost soft. Distribute the apples on four dessert plates alongside the panna cottas. Serve immediately, while the apples are still warm. |
|
|
| | | |
Spicy bread with apricots
Ingredients
25 g yeast
300 ml lukewarm water
1 tsp salt
2 tbsp Dansukker Cane Sugar
330 g wheat flour
60 g graham flour
80 g sunflower seeds
80 g sesame seeds
100 g dried apricots
½ tbsp thyme
Cut the apricots into cubes.
Crumble the yeast into a bowl and add the water. Stir until the yeast has dissolved. Add salt, cane sugar, flour, seeds, apricots and thyme and knead the dough gently.
Cover the dough with a tea towel and leave for 45 minutes to rise. Place the dough on a floured surface and knead gently. Shape the dough into a loaf. Allow to rise to double size (approx. 45 minutes).
Bake the spicy bread with apricots in the middle of the oven at 180°C for 20-30 minutes. The loaf should sound hollow when you tap it on the bottom. |
|
|
| | | |
Fruit salad
6 servings
Ingredients
3 oranges in half slices
3 apples in thin wedges
3 pears, chopped
3 kiwis, chopped
Strawberries to decorate
(You can vary the fruit according to your preference and the season.)
Syrup
100 ml Dansukker Cane Sugar
250 ml water
Boil water and sugar. Allow to cool.
Mix the fruit in a large bowl. Pour over the syrup. |
|
|
| | | |
More Cane Sugar recipes
|
|
|
|
|
|
