Molasses and Sultana Cookies

These are more a family style, lunchbox type of cookie and not you high tea offering.

These cookies are thicker due to the raising agents and have a softer crumb.



Instead of dropping spoonfuls of mixture onto the try roll with wet hands and flatten the cookies as you place them on the tray.

Molasses and Sultana Cookies

125 g butter 2 Tablespoons molasses 1/3 cup water 1 cup brown sugar 1 1/2 cups rolled oats

1 egg 1 cup sultanas 1/2 teaspoon bicarbonate of soda 1 cup plain flour 1 cup SR flour

Method

Put butter, molasses and water into a large saucepan and put on low heat to melt.

Add sugar and oats into molasses mixture, stir to mix well and then leave to cool

Mix in remaining ingredients

Place heaped teaspoons of mixture onto greased tray or use baking paper. Alternatively, roll the mixtures into balls using wet hands and press flat as you place them on the tray.

Bake 170 deg C for approx 15 minutes or until golden brown. 

Place biscuits on cooling rack until completely cold, store in an airtight container.