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Sultana Biscuits
Preparation info
- Makes
12–16
- Difficulty
Easy
Appears in
Published 1997
These biscuits don’t sound particularly exciting, but they are among the most delicious ones I know. They keep very well for two to three days in an airtight tin.
Ingredients
4 oz 112 g 4 oz 112
Method
Beat the butter with the caster sugar and golden syrup until fluffy, then beat in the flour and bicarbonate of soda. Mix in the sultanas. Roll the dough into walnut-sized balls and arrange them on greased baking sheets.
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