Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
Which has a picture of a biscuit topped with 'imported sucre grain'. Which might suggest you could leave it, but might not.
Anyway, it's not granulated sugar, I think. It seems to be chunkier and darker, but I can't for the life of me remember what this stuff's called. It's like demerara, I think, to give the biscuit a bit of crunch.
Anyway, hope this'll help someone help you!
Mary Worby United Kingdom Local time: 00:20 Native speaker of: English PRO pts in pair: 484