Ingredients for 48 servings
2 eggs
7.5ml/ 1 ½ teaspoon of baking powder
15ml/ 1 tablespoon of Marsala or 5ml/ 1 teaspoon of vanilla extract
75g/ 3oz/ ½ cup sultanas (golden raisins)
115g/ 4oz/ 1 cup finely ground yellow cornmeal
175g/ 6oz/ 1 ½ cups plain (all-purpose) flour
225g/ 8oz/ 1 cup of butter
225g/ 8oz/ 1 cup of sugar
Pinch of salt
Directions
Soak the sultanas in a small bowl of warm water for 15 minutes. Drain.
Preheat the oven to 180ºC/ 350ºF/ Gas 4. Lightly grease two or three baking sheets.
Sift the cornmeal, flour, baking powder and salt together into a mixing bowl. Set aside.
Put the butter and sugar in a large bowl and beat together until light and fluffy. Beat in the eggs, one at a time. Beat in the Marsalla or vanilla extract. Add the dry ingredients to the butter mixture, beating until well blended. Stir in the sultanas.
Drop heaped teaspoons of the mixture onto the prepared baking sheet in rows about 5cm/ 2in apart to allow room for spreading while baking.
Bake in the oven for 7-8 minutes, until the cookies are golden brown at the edges.
Leave to firm up slightly on the baking sheets for 1-2 minutes before carefully transferring the cookies to a wire rack using a metal spatula.
Leave to cool completely before serving. Store the cookies in an airtight container for up to 5 days.
Energy 60 kcal/ 254 kj; Protein 1,1g; Carbohydrate 9,6g, of which sugars 3,3g; Fat 2,1g, of which saturates 1,2g; Cholesterol 12mg; Calcium 10mg; Fibre 0,3g; Sodium 17mg.
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