Chocolate and sultana biscuits recipe
- 200g soft unsalted butter, chopped
- ½ cup castor sugar
- 1 egg
- 1 teaspoon vanilla essence
- 2 cups plain flour
- 1/3 cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 120g mini dark choc buttons (approx ¾ cup)
- ½ cup sultanas or golden raisins
- 1 cup icing sugar
With a mixer, beat butter and sugar until light and fluffy, scraping down the sides for even texture. (approx 5 minutes of beating).
Continue beating well as you add the egg and then the vanilla.
In a large bowl mix flour, cocoa powder, baking powder and salt.
Add dry ingredients to creamed butter with beater on low speed.
Once combined, add chocolate buds and sultanas while motor is running.
Form into a ball, wrap in glad wrap and then push down on dough to form a disc and put into the fridge for 30 minutes.
Preheat oven 170°C.
Make heaped teaspoon size balls from the dough then roll them in icing sugar.
Line a baking tray with baking paper and press the balls in the middle with your thumb to flatten slightly. Place on tray and bake for 10-12 minutes.
Once cooled, roll each biscuit once more in icing sugar.
- OK, these cookies are divine! They are worth the extra step of rolling them in icing sugar- they just melt in your mouth. I have to give these away so I don’t eat them all and they are always well received.
- I use dark chocolate for a richer flavour, however milk chocolate will work just as well.
- There is a lot of dough so I cut off as much as I need and keep the rest in the fridge until needed. It will last up to a week in the fridge.
- Kids will enjoy rolling them into balls.
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.