how badly would I go if I used normal sugar (I am dissolving the sugar in hot liquid)
Since it's being dissolved, not badly at all. Not being superfine would simply slow the sugar's dissolving time. To get superfine sugar, you could put a cup or two in a blender or food processer and have at it, but I'd only bother with that if you were creaming it with butter--the texture would make a difference in how the butter aerates.
I would not use icing sugar. I think it would be likely to clump.
I'm looking at a recipe that calls for superfine sugar. Will icing sugar do?
I think that means you need Shaft to give you some sugar.
This is the recipe. I don't see why it needs urgently to be superfine, with a cup of hot Guinness and 1/2 a cup of melted butter.
I will go ahead and do that instead of making the ice cream.
No, billytea, she’s looking for superfine sugar, not superbad sugar.
i'm curious about chickpea cookies?
I dunno about chickpea cookies, but we has chickpea frites last night -- looked like steak fries, but made with chickpeas, and fried in duck or chicken fat.
I think duck.
And served with a dipping sauce, and holy shit, they are delicious.
These are the reason I was looking for small cookie cutters. This chickpea cookie recipe is different than the one I'm using. I'm using the recipe from the Food of Life cookbook. Best Persian cookbook around.
Mmm, cookies. Those sound good, Suzi.