Feeding the Funky Bunch: Sultana & Cornflake Cookies

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Another gem of a recipe I copied from the Full Little Tummies Blog, before it was deleted, were these Sultana & Cornflake Cookies. They are a favourite in my house. Just a delicious, wholesome biscuit with that lovely sweetness burst you get from sultanas.

I buy organic sultanas ($8.99/kg), rapadura ($5.95/kg) and spelt flour ($3.50/kg) from 2Brothers Foods Online, along with a lot of other pantry staples. They’re great for nuts, seeds, flours, spices, dried fruits and more. Based in WA and with very reasonable shipping rates and delivery times. Here in Perth it is only $3.50 for up to 10kg of goods delivered in 1-2 working days. Well worth a look.

Sultana & Cornflake Cookies

Ingredients (makes approx 40 cookies)

TMX Method

  1. Preheat oven 180C
  2. Place butter, rapadura and vanilla in TMX bowl and cream for 40 sec, Sp 4
  3. Add flour and baking powder
  4. Mix 10 sec, Sp 3
  5. Add milk and mix for a further 6 sec, Sp 3
  6. Add sultanas and mix Rev, 5 sec, Sp 3 
  7. Add cornflakes and mix Rev, 10 sec, Sp 2 (or you can stir them in with the spatula if you want them completely intact)
  8. Roll tablespoons of mixture into balls and place on lined baking trays. Flatten slightly.
  9. Bake for 12 minutes. Cool on tray for 5 minutes before transferring to wire cooling racks.

Non-TMX Method

  1. Preheat oven 180C
  2. Place butter, rapadura and vanilla in a bowl, and cream well by hand or with electric mixer
  3. Add flour and baking powder, and mix by hand or with electric mixer until just combined (be careful not to over-mix)
  4. Add milk and mix by hand or with electric mixer until just combined
  5. Add sultanas and cornflakes, and mix through by hand until spread relatively evenly throughout the dough
  6. Roll tablespoons of mixture into balls and place on lined baking trays. Flatten slightly.
  7. Bake for 12 minutes. Cool on tray for 5 minutes before transferring to wire cooling racks.
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