sultana cookies

I bought a tub of sour cream from the supermarket on impulse one day and after several weeks, I had not opened the tub yet. Sour cream complements baked potatoes and can be used as an ingredient in savoury as well as sweet dishes. However, it is something that to date I rarely use in my cooking / baking.

So as to use the sour cream before it expired, I baked a small batch of sultana cookies. If (like me) you do not like dessicated coconut, you may like to omit it from this recipe.

INGREDIENTS

1 1/3 cups plain flour

1/2 tsp bicarbonate of soda

1/4 tsp ground cinnamon

60g butter (softened)

grated rind of 1/2 a lemon

1 cup brown sugar

1 egg (lightly beaten)

1/2 cup sour cream

1/2 cup sultanas

1 cup dessicated coconut

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Sift the plain flour, bicarbonate of soda and ground cinnamon in a bowl. Set aside.

3. Beat the butter, lemon rind and brown sugar in a large mixing bowl using an electric whisk until light and fluffy. Add the sour cream and sultanas and mix well.

4. Fold in the flour mixture and mix using a wooden spatula until well blended.

5. Toss rounded teaspoons of the mixture into the dessicated coconut, roll into balls and flatten slightly before placing them on a baking tray that has been lined with baking paper.

6. Bake for 20 minutes or until the cookies are golden brown.

7. Let the cookies cool thoroughly before storing them in an air-tight container.