Sultana Toffee Cookies
These biscuits have an intense sweetness about them that makes them a little bit grown-up, but kids love them too. According to preference, these can be cooked a little longer for a crisp crunchy biscuit or removed a little early (just as the top starts to expand and crisp) for a soft and chewy interior.
2 cups self raising flour
1 cup plain flour
220 grams butter
1 teaspoon baking powder
¼ teaspoon of salt
1 cup dark brown sugar
1 tablespoon golden syrup
1 egg
1 teaspoon vanilla extract
Pinch of nutmeg
3 tablespoons of milk
½ cup sultanas soaked in a little hot water
Extra brown sugar for dusting
Pre-heat oven to 180°C
Cream the butter and sugar until it is very light and fluffy.
Add the milk, vanilla, nutmeg and the egg and beat for at least 3 minutes. Add the salt, then fold through the baking powder and flour.
Fold the sultanas through (without the water) and bring the mixture together into a dough.
Roll the dough into a long sausage, wrap in plastic and refrigerate for at least an hour – or better still pop in the freezer for about 35 minutes.
Once well chilled, unwrap and cut off generous discs of the dough. Place on a lined baking sheet and press the additional brown sugar onto the surface of each cookie.
Bake in moderate oven for between 10 – 20 minutes depending on preference.
Allow to cool completely on a wire rack before eating.