Sultana cookies

Sultana cookies

By
From
Cooking from the Heart
Makes
36
Photographer
Mark Roper

These cookies are usually served in the afternoon with mint tea, or even for breakfast with a coffee.

Ingredients

Quantity Ingredient
6 eggs
1 cup sugar
1 teaspoon vanilla essence
3/4 cup vegetable oil
1 1/2 teaspoons dry yeast
750g plain flour
1 cup sultanas

Method

  1. Preheat the oven to 180°C.
  2. Beat the eggs and sugar using an electric mixer until light and frothy. Gradually beat in the vanilla and oil, then the yeast. Slowly add the flour until the dough becomes dense, then add the sultanas.
  3. Using two tablespoons, scoop lumps of cookies out the dough and place on a large baking tray lined with baking paper. Make sure the edges of the cookies are rough — in French these cookies are called rochers, which means ‘rocks’, so we don’t want them to look smooth.
  4. Bake the cookies for 20 minutes, or until golden.
Tags:
Jewish
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