Roberta A. Mazzucco
Obj. Students will make and compare 3 batches of cookies made from the same recipe using white sugar, brown sugar and then honey.
Materials: 1.5 cups of flour, 1.5 sticks of butter or margarine, 2 tablespoons white sugar, 2Tablespoons brown sugar, 1 tablespoon honey, 1.5 teaspoons lemon juice, bowl, mixer or wooden spoon, cookie sheet
Procedure:
1.
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Preheat oven to 350º F (175º C).
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2.
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Soften the margarine or butter at room temperature.
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3.
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Use a wooden spoon or food processor to cream a half stick (4 tablespoons of butter with the white sugar. Add a half tsp. of lemon juice. Gradually mix in a half cup of the flour. Continue mixing until the dough is smooth and beginning to form a ball.
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4.
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Repeat the process with the brown sugar and honey.
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5.
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Drop rounded teaspoons of the dough onto a cookie sheet about 2 inches apart.
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6.
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Press each cookie flat with the back of the spoon. Each batch makes about a dozen cookies. Bake about 15 minutes or until the cookies are light brown.
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7.
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Let them cool. Then taste and compare.
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Results: What the experiment shows is that the sweetness of each of the cookies is the same; however, the taste is different. Because honey attracts water more than either white or brown sugar the cookies made with it should be moister than the others. Brown sugar retains some of the dark syrup from another stage of sugar refining so it offers a more complex flavor than white refined sugar.
21
The brown sugar cookies have a strong taste of molasses and are chewier than the white sugar cookies.