Sultana Cornmeal Biscuits Recipe
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Ingredients : Makes about 48 |
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 |
Method :
- Soak the sultanas in a small bowl of
warm water for 15 minutes. Drain.
- Preheat the oven to 180oC/350oF/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.
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