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
Chocolate Chip Sultana Cookies
Preparation time: 30 minutes; Total cooking time: 15-20 minutes; Makes: 50-60 depending on size
- 125g (½ cup, 4½oz) butter
- ½ teaspoon vanilla essence
- 110 g (½ cup, 4oz) sugar
- 100g (½ cup, 3½oz) brown sugar
- 1 egg
- 260g (2 cups, 9½) self-raising flour
- 140g (⅔ cup, 5oz) chocolate bits
- 100g (½ cup, 3½) sultanas chopped
- Assemble all ingredients. Sift flour. Grease baking sheets(s), line with parchment paper (greaseproof paper).
- Beat butter, vanilla essence and sugars until fluffy. Add egg, beat until fluffy.
- Stir in sifted flour, chocolate bits and sultanas, until combined.
- Roll rounded teaspoons of mixture into balls. Place balls 3-4cm apart on a greased baking sheet.
- Bake at 360°F (180°C) about 20 minutes or until browned. Cool.
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.
- Makes 50-60 cookies depending on size.
- I would advise that you use parchment paper, so cookies don’t overbrown at the bottom.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you 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. You can also sift the flour first then scoop. (The best solution: buy a weighing scale!!!)
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