Can you use normal sugar instead of caster sugar in biscuits?

Answer 1

In most cases you can use regular sugar instead of caster sugar and the outcome will be similar (but not necessarily the same).

Cakes will end up heavier (and possibly grainier) with this substitution.

Meringues will end up very similar (although some recipes are designed for regular sugar, so use one of those rather than substituting).

For jam making. chutney etc.. and candy-making, regular sugar works better.

For custards, the substitution still works, but it's best to heat and dissolve the entire quantity of the sugar with the milk. (Whereas normally it's split 1:2, milk to egg yolks).

Answer 2

Hey!!

You can use normal sugar instead of castor sugar, but the problem is that since castor sugar is finer, you will have a more even mix, thereby giving you a smoother and a more even taste.

With normal sugar, you might have to spend more time in mixing the dough to make sure the taste is even. But in general, it is just a trivial thing and you can definitely go ahead and use normal sugar.

Alternatively, you can grind normal sugar for a couple of minutes in a food processor and you will have castor sugar at hand!

Hope this helps!

Answer 3

You can but you will get a little bit of a different result with whatever you are cooking. Caster sugar is finer than regular sugar making caster sugar easier to dissolve.

Answer 4

It will make no difference. Caster sugar is just finer than regular sugar.

Answer 5

yup!

just stir really well