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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
