Sultana Toffee Cookies

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.