Hi,
I know some of you have talked about toasting sugar. I'm looking at a shortbread recipe that uses toasted sugar and brown butter. I've started browning the butter on my own (really nice flavor). But I've been using brown sugar for a while (I think I picked that up from Dorie Greenspan). The hint of molasses is nice.
Has anyone tried shortbread with brown sugar or with toasted sugar? Maybe I'll do both and see.