Five Steps to a Crunchy-Chewy Treat
Have you ever thought of cookies as a natural travelling companion? Cookies were the first travel companions in the 14-century because they stored well for several days.
Cookies also remind me of the days we used to go on botanical field trips, in remote areas, with no signs of hotels or cafés. After spending long hours, in search of wild flora and fauna, in the heat of the sun, we settled down to a cool drink and cookies, spread with chunky peanut butter and a bar of chocolate to top it all off. Then the search for flora continued, for another three-to-four hours, before we called it a day and went back to the camping site, to dry the plants, overnight and prepare for the next gruelling day.
Today I’m going to share with you the recipe for Chocolate Chip Sultana Cookies, one of my favourites. This recipe is so easy to make but the result is very welcoming, you’ll make it over and over again. I hope you enjoy it. If you ever go out camping or hiking or anywhere in the wild, you will learn to appreciate cookies, the way I do.
Always remember to assemble all ingredients before you start
Beat butter, vanilla essence and sugars until fluffy.
Add the egg and continue beating
Stir in the sifted flour, chocolate chips and sultanas, until combined.
Roll rounded teaspoons of mixture into balls.
Chocolate Chip Sultana Cookies
Preparation time: 30 minutes; Baking time: 15-20 minutes; Makes: 50-60 depending on size
- 260g (2 cups, 9½ oz) all-purpose flour
- 2 teaspoons baking powder
- 125g (½ cup, 4½oz, 1 stick + 1 tablespoon) butter
- ½ teaspoon vanilla essence
- 110 g (½ cup, 4oz) granulated sugar
- 100g (½ cup, 3½oz) brown sugar
- 1 egg
- 140g (⅔ cup, 5oz) chocolate chips
- 100g (½ cup, 3½) sultanas chopped
- Sift the flour and baking powder. Set aside. Line baking sheets with parchment (greaseproof paper). Preheat the oven to 360°F (180°C) ten minutes before using.
- Beat butter, vanilla essence and sugars until fluffy. Add the egg, beat until fluffy.
- Stir in the sifted flour, chocolate chips and sultanas, until combined.
- Roll rounded teaspoons of mixture into balls. Place balls 3-4cm apart on a greased baking sheet.
- Bake about 20 minutes or until lightly browned. Cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked these cookies at 360°F (180°C) for 20 minutes.
- Brown sugar tends to form lumps, so be careful.
- Last Updated: February 27, 2018