Sultana Biscuits (Cookies)
photo by carolinekaur
- Ready In:
- Place first 5 ingredients in a saucepan and melt together slowly.
- Add in the flour, salt, vanilla essence and sultanas.
- Mix well, then place teaspoonfuls rolled into balls, on a cold ungreased tray.
- Flatten gently with a fork and bake in a moderate oven 350'F/180'C for 10 - 15 minutes.
- Cool on a wire rack.
Questions & Replies
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I was quite excited to see this recipe on food.com as it is a family favourite which we made ALL the time and became quite famous for! We call them "Golden Biscuits" and I think the originally came on the back of a power bill in the 1960's in New Zealand. We used to double, triple or quadruple the recipe but they still never lasted more than a few days in the biscuit tins! My brother had a friend who used to drive all the way across the city, (8 Km) and raid our biscuit tins if he knew we had just baked a batch. <br/><br/>Only tip for this recipe is that you need to practice getting the consistency right as they can turn out wildly different depending on how hot the day is or how much flour you put in. Make the dough slightly wet and let them spread a little makes them turn out nice and chewy.
My biscuits didn't turn out as I expected them to but that didn't stop the family from eating them! I made them for the kids school lunches but at this rate they'll be all gone before they make it to a lunchbox! I will make these again, for sure. I might try rolling them into balls for a more even shape before flattening with a fork. The taste of these biscuits took me back to my own childhood. They are traditional and straight-forward biscuit and I can see me baking them regularly. The ingredients are basic and always in my cupboard. An inexpensive snack for lunches.