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Caster (or castor) sugar is, simply, superfine sugar -- grainy sweet stuff that's smaller than regular granules and larger than the powdered variety. Its size allows it to dissolve more quickly than our regular table sugar, but if you're using a British or Aussie recipe, you'll notice that it's often used in place of granulated. (In that case, if it's just a simple cookie, or Scottish Bap, you can probably get away with the regular stuff.)You could hunt down caster sugar at the store, but it's quite easy to make your own. Just pour some granulated sugar in your food processor, grind it for a minute or two, and voila: superfine sugar. Just make sure to let it sit for a few seconds before removing the processor's cover. If you don't, you'll get a dusty, sugary surprise.
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