Sultana Cornmeal Biscuits Recipe

65 g

50 g

175 g

7.5 ml

225 g

200 g

2

15 ml

Sultanas

Finely ground yellow cornmeal

Plain flour

Baking powder

Pinch of salt

Butter

Granulated sugar

Eggs

Marsala or 5 ml vanilla essence

• Soak the sultanas in a small bowl of warm water for 15 minutes. Drain.
• Preheat the oven to 180^oC/350^oF/Gas 4. Sift the cornmeal and flour, the baking powder, and the salt into a bowl.
• Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
• Beat in the Marsala or vanilla essence.
• Add the dry ingredients to the batter, beating until well blended. Stir in the sultanas.
• Drop heaped teaspoonfuls of batter on to a greased baking sheet in rows about 2 in apart.
• Bake for 7-8 minutes, or until the biscuits are golden brown at the edges.
• Remove to a wire rack to cool.