I love baking, particularly biscuits, but I want to reduce my sugar intake. What’s the best way to do this?
“People always ask: ‘Can I just cut the amount of sugar in half or by a quarter?’” says Guardian baking columnist Benjamina Ebuehi, “but it will change everything!” And that, of course, is because sugar isn’t just about sweetness; its other attributes include keeping cakes moist and soft, adding flavour and caramelisation, as well as longevity. “Sugar also adds structure when combined with, say, eggs for the likes of meringue,” Ebuehi says.
Sugar is integral to biscuits and cookies, too. “The sugar content for those is high because it is part of the binding, the crispness, how the biscuit spreads, and the flavour,” says Rosie Sykes, author of Every Last Bite, and the brains behind the Friday Biscuit on Instagram.
