Sultanas are similar to a white grape raisin. Mixed into an earthy rye dough with lemon zest, these cookies are delicious as dessert or served as a tea biscuit.
By Reena Pastakia
- 225 grams (8 ounces) butter - at room temperature
- 150 grams (5.5 ounces) caster sugar
- 1 egg - beaten
- Zest of two lemons
- 0.5 teaspoon salt
- 340 grams (12 ounces) rye flour
- 125 grams (4.5 ounces) sultanas
- 3 tablespoons pearl sugar (optional)
- Cream together the butter and caster sugar.
- Gradually add the egg to the mixture. Beating well between each addition.
- Now add the lemon zest, salt, rye flour and sultanas. Mix well. It should form a dough.
- Form the mixture into 2 logs and roll them in clingfilm. Put in the fridge to chill for at least 1 hour.
- When you are ready to bake the biscuits, pre-heat the oven to 180 degrees centigrade.
- If you are using the pearl sugar, sprinkle it onto a flat surface and roll the logs over the top. Press it into the surface of the dough if you need to.
- Slice the logs into 1cm thick rounds.
- Place parchment paper onto baking trays and lay the biscuits onto the parchment paper. Leave plenty of space between the biscuits in case they spread.
- Bake for 15 minutes or until golden brown.
- Cool on a wire rack.