Fairtrade Certified Cane Sugar

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.

www.fairtrade.net


Crumble cake with pears

Crumble cake with pears

About 8 servings

Ingredients

150 g butter or margarine
70 g Dansukker Organic Cane Sugar Fairtrade
45 ml Dansukker Organic Light Syrup
10 g Dansukker Vanilla Sugar
120 g plain flour
80 g porridge oats
100 g chopped hazelnuts

500 g pears, peeled and cored
Butter or margarine for greasing the dish


Melt the butter/margarine in a saucepan. Remove from the heat, then stir in the other ingredients until the mixture resembles breadcrumbs. Grease a pie dish. Slice the pears and arrange on the bottom of the dish. Distribute the crumble over the pears. Bake in the centre of the oven at 200 °C for approx. 20 minutes. Serve lukewarm with lightly whipped cream or crème fraîche.

The pears can be replaced with apples or other fruit.


Spiced Coffee

Spiced Coffee

serves 4

Ingredients

100 ml water
4 star anises
4 cloves
1 cinnamon stick
4 tbsp Dansukker Muscovado Syrup
3 dl milk
5 dl strong coffee


Combine the water and spices in a saucepan, cover and simmer for 3-4 minutes. Add the syrup and milk and bring to the boil. Remove from the heat and stir in the coffee. Strain to remove the spices and pour the coffee into 4 large cups or glasses.

For an even more luxurious drink, spoon a little cream into each cup/glass and swirl a little muscovado syrup on the cream.


Muscovado biscuits

Muscovado biscuits

about 50

Ingredients

100 g butter or margarine
1 1/2 dl Dansukker Icing Sugar
2 tsp Dansukker Vanilla Sugar
1 1/2 tbsp Dansukker Muscovado Syrup
2 1/2 dl plain flour
1 tsp baking powder


Combine all the ingredients in a bowl and work into a dough. Divide the dough into four pieces and roll them into lengths. Place the lengths on a parchment-lined baking sheet. Bake in the centre of the oven at 200 °C for approx. 5 minutes. Cut the freshly-baked lengths into slices as soon as they leave the oven. Store in a dry place.


Crispy blueberry bars

Crispy blueberry bars

1 slab about 20 x 30 cm/about x bars

Ingredients

650 ml flour
1/2 tsp cinnamon
150 ml Dansukker Cane Sugar Granulated
1/2 tsp Dansukker Vanilla Sugar
2 tbsp milk
125 g butter, cut into pieces
650 ml blueberries, or other berry of your choice
1 tbsp lemon juice
1 1/2 tbsp potato starch


Preheat the oven to 175 °C.

Mix together the flour, 100 ml of the sugar, cinnamon, vanilla sugar and milk in a large bowl.

Add the pieces of butter and knead until a crumbly light mixture.

Place half of the crumble mixture in an oven-proof dish lined with baking parchment, and press out so that the dough sticks together.
Mix the berries with the lemon juice and the rest of the sugar, and spread over the pie base. If you use frozen berries, add 1 1/2 tbsp of potato starch.
Add the rest of the crumble mixture over the berries and carefully press the dough out slightly.
Bake in the oven for 30-35 min or until the top is a light brown colour.

Leave to cool then cut into squares.


Bonnes bouches

Bonnes bouches

makes about 30

Ingredients

Base
1 jar of peanut butter, 350 g
2 dl Dansukker Light Syrup
1 dl Dansukker Cane Sugar
1 dl coconut flour
1 dl hazelnuts, chopped
2 tbsp Dansukker Vanilla Sugar
1 litre Special K

Decoration
200 g dark chocolate
200 g soft nougat (Odense) 


Mix all the ingredients together in a saucepan apart from the K-special, and bring to the boil. Stir in the Special K. Cover a small roasting pan, about 25 x 35 cm, with cling film, and spread the dough out on this. Leave this to cool and stiffen. Melt the chocolate and nougat in a bowl over a water bath. Spread the chocolate out over the cake. Leave this to cool and stiffen. Store cold.


Moccachino

Moccachino

6 small cups

Ingredients

500 ml boiling water
30 g coffee
6 lumps Dansukker Cube Cane Sugar
1 tsp cardamom
1 cinnamon stick

Garnish
75 ml double cream
cinnamon


Place the coffee, cinnamon stick and cardamom in the coffee funnel and allow the water to pass through. Whisk the cream to a froth. Pour the coffee into six cups and add a lump of cube sugar to each cup. Garnish with whipped cream and sprinkle a little cinnamon on top.


Almond and apple cake

Almond and apple cake

About 6 servings

Ingredients

150 g butter or margarine
120 g Dansukker Organic Cane Sugar Fairtrade
20 g Dansukker Vanilla Sugar
3 egg yolks
3 egg whites
150 g plain flour
3 apples
100 g blanched almonds


Beat the butter/margarine, sugar and vanilla sugar until fluffy. Mix in the eggs one at a time, followed by the flour. Beat the egg whites until stiff and fold into the cake mixture. Peel and core the apples and cut into 2 cm pieces. Fold the apples and almonds into the cake mixture. Pour into a greased cake tin about 24 cm in diameter. Bake in the lower part of the oven at 175 °C for about 45 minutes.


Toffee and nut pie

Toffee and nut pie

About 10 servings

Ingredients

Pastry
210 g plain flour
25 g Dansukker Brown Sugar Dry
100 g butter or margarine
15 ml oil
1 egg yolk
45 ml cold water

Filling
125 g Dansukker Light Muscovado Sugar
150 ml Dansukker Cane Syrup
150 ml whipping cream
5 g cocoa powder
10 g Dansukker Vanilla Sugar
75 g butter or margarine
200 g nuts, ideally a mixture of different types

To decorate
Whipped cream
Dansukker chocolate flavoured icing sugar


Work together the pastry ingredients. This can be done with a food processor. Press the pastry into a springform pan about 28 in diameter. Prick with a fork. Bake at the centre of the oven at 250 °C for 10 minutes. Allow the pie crust to cool in the tin. Combine all the ingredients for the filling except the butter/margarine and nuts in a saucepan. Simmer for about 10 minutes, stirring occasionally, until the mixture thickens. Remove from the heat and stir in the butter/margarine. Add the nuts. Pour the filling into the pastry case. Refrigerate for 3 hours, until set. Remove the rim of the pan. Top the pie with whipped cream and dust with chocolate flavoured icing sugar.