Buttery Sultana Cookies Recipe

Introduction

These buttery sultana cookies are a delightful treat with a perfect balance of sweet, tender dough and plump sultanas. Easy to make and wonderfully flavorful, they’re ideal for sharing with family or enjoying with a warm cup of tea.

Ingredients

• 360 g plain (all-purpose) flour (12.7 oz)
• 1 teaspoon baking soda (bicarbonate of soda)
• ½ teaspoon salt
• 250 g caster (superfine) sugar (8.8 oz)
• 190 g unsalted butter, softened (6.7 oz)
• 1 tablespoon milk
• 170 g sultanas (or raisins) (6 oz)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) or 160°C fan forced. Line two large baking trays with baking paper.
2. Step 2: Sift together the flour, baking soda, and salt, then mix well to combine evenly.
3. Step 3: In a separate bowl, beat the softened butter and caster sugar together until light and fluffy, about one to two minutes.
4. Step 4: Scrape down the sides of the bowl, add half of the flour mixture, and beat until just combined. Add the milk, then the rest of the flour mixture, and mix until the dough starts to come together.
5. Step 5: Add the sultanas and beat again until evenly mixed and the dough begins to clump.
6. Step 6: Gather the dough with your hands, then take about 1½ to 2 tablespoons of mixture and roll into balls. Place them on the baking trays about 2 inches apart. You can also use a mini ice cream scoop to portion the dough.
7. Step 7: Cover the dough balls with a sheet of baking paper and use a second baking tray to press down gently, flattening the cookies to about 5–6mm thick. Don’t worry about rough edges—they add character.
8. Step 8: Bake for 6 minutes, then sprinkle a little extra caster sugar over the cookies. Turn the trays and bake for another 6 to 7 minutes, or until the edges just start to turn golden for the best flavor.

Tips & Variations

• For a crunchier texture, swap half the sultanas for chopped nuts like walnuts or pecans.
• Use golden raisins instead of sultanas for a slightly different sweetness.
• If you prefer a softer cookie, reduce the baking time by a minute or two.
• Chilling the dough for 30 minutes before shaping can help control spreading during baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. They also freeze well—wrap them tightly and freeze for up to two months. Reheat gently in a low oven or microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the sultanas with other dried fruits?

Yes, you can use raisins, dried cranberries, chopped dried apricots, or even dried cherries as alternatives depending on your taste preference.

Why do the cookies have rough, broken edges after flattening?

The rough edges are a result of pressing the dough between baking sheets and are intentional. They give the cookies a rustic look and allow for a crispy texture around the edges that many people enjoy.

Buttery Sultana Cookies Recipe

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★★★★★

4.6 from 51 reviews

• Author: Thomas
• Total Time: 28 minutes
• Yield: About 24 cookies 1x

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Description

These Buttery Sultana Cookies are crisp-edged, perfectly golden treats infused with sweet sultanas and a rich buttery flavor. Lightly flattened for a rustic look, they offer a delightful balance of sweetness and texture, ideal for tea time or a satisfying snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 360 g plain (all purpose) flour (12.7 oz)
• 1 teaspoon baking soda (bicarbonate)
• ½ teaspoon salt
• 250 g caster (superfine) sugar (8.8 oz)

Wet Ingredients

• 190 g unsalted butter, softened (6.7 oz)
• 1 tablespoon milk

Add-ins

• 170 g sultanas (or raisins) (6 oz)

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Instructions

1. Preheat and prepare baking trays: Preheat your oven to 180°C (350°F) or 160°C fan forced. Line two large baking trays with baking paper to prevent sticking and ensure even baking.
2. Sift dry ingredients: Sift together the plain flour, baking soda, and salt into a bowl. Mix thoroughly to evenly distribute the leavening and seasoning throughout the flour.
3. Cream butter and sugar: In a separate mixing bowl, beat the softened butter and caster sugar together until the mixture becomes light and fluffy, which generally takes one to two minutes. This step helps aerate the dough for a better texture.
4. Incorporate flour and milk: Scrape down the sides of the bowl to gather all ingredients. Add half of the sifted flour mixture to the creamed butter and sugar. Beat until just combined. Then add the tablespoon of milk followed by the remaining flour mixture. Mix gently until the dough begins to come together.
5. Add the sultanas: Fold in the sultanas by giving the dough another gentle beat to ensure they are evenly distributed and the mixture starts to clump.
6. Form cookie balls: With your hands, collect the dough and scoop out approximately 1½ to 2 tablespoons per cookie. Roll each portion into a ball and place them spaced approximately 2 inches apart on the prepared baking trays. Using a mini ice cream scoop is a convenient alternative.
7. Flatten the cookies: Once the tray is filled, cover the dough balls with a sheet of baking paper. Place a second baking tray on top and press down all over to flatten the cookies to about 5-6 mm thick, creating a rugged edge which adds character and texture.
8. Bake and finish: Bake in the preheated oven for 6 minutes. Remove and sprinkle each cookie with a little extra caster sugar, then turn the trays around in the oven for even cooking. Continue baking for another 6-7 minutes until the edges just start to turn golden, which is when they have the best flavor and crispness.

Notes

• Ensure butter is softened to room temperature for easier creaming.
• Flattening the cookie dough creates a rustic look and helps achieve crisp edges.
• Use caster sugar for a fine texture and better sweetness distribution.
• For softer cookies, slightly reduce baking time by 1-2 minutes.
• You can substitute sultanas with raisins or chopped dried apricots based on preference.
• Store these cookies in an airtight container at room temperature for up to one week.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: buttery cookies, sultana cookies, homemade cookies, baking recipe, crisp cookies, tea time snack, easy cookies