Home / Recipes / Sultana & Cornflake Cookies

Sultana & Cornflake Cookies

Preparation Minutes

Cook 20 Minutes

Serves 24

Method
Ingredients

Method

Preheat oven to 180°C. Beat butter and sugar in small bowl with electric mixer until smooth, add egg, beat until combined. Stir in sultanas and sifted flour. Fold flour, 1 cup cornflakes, sultanas through mixture. Roll rounded teaspoons of mixture in lightly crushed cornflakes, place about 3cm apart on greased oven trays; flatten slightly. Bake in oven about 20 minutes or until browned. Cool on trays.

Ingredients

125 g Butter

1/3 cup Caster sugar

1 egg, lightly beaten

2/3 cup SUNBEAM Sultanas

1 cup self-raising flour

1.5 cup cornflakes

Recipe Collection

Fruit Cake Scrolls

Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer. Tightly roll dough up, starting from the shorter side. Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.

Traditional Christmas Puddings

Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture. Spoon mixture into prepared basins
Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
Place puddings in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce the heat and cook for 1 ¼ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
Remove from water and store well wrapped until Christmas.

Christmas Cake Friands (GF)

Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.

White Christmas Tree Bites

Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
Place white chocolate in a bowl over a saucepan of simmering water (ensuring bottom of the bowl doesn’t touch the water) and stir until the chocolate has melted and is smooth. Remove from heat.
Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.

Couscous Dried Fruit Salad

Rinse the couscous under cold, running water. Add to a saucepan with 750ml water, bring to a boil then reduce heat to low, cover and cook for 15 mins or until soft. Drain and rinse under running water and set aside to cool completely.

Whisk together olive oil and lemon juice, season and pour over the cooled couscous. Toss to coat.

Add remaining ingredients and mix well. Spoon into a presentation bowl to serve.

This salad can be served cold or at room temperature.

Moghrabieh can be substituted for Israeli (pearl) couscous. Simply follow the cooking instructions on the packet as they can vary.

Jewelled Rice

To prep: place the Sunmuscat sultanas and cranberries into a bowl and cover with water. Let sit and rehydrate for 10-15 minutes. Then drain.

Place the saffron threads into a bowl with 2 tablespoons of hot water and allow to sit and steep.

Melt 1 ½ tablespoons of the ghee into a large skillet over medium heat. Add in the onion and cook, stirring for 10 minutes, until the onion is well caramelised. Remove half of the onion and set aside – this will be used for garnishing. Add half of the soaked sunmuscats and cranberries, the rice, cinnamon, cardamom and cumin. Continue cooking and stirring, until the rice is well coated in the oil and spices, about 1 minute. Add in 3 cups of boiling water and the salt. Stir everything together, then bring to the boil. Cover and turn heat down to low and cook, without disturbing for 15 minutes. Turn off the heat and allow it to sit, untouched, for 15 minutes.

Meanwhile, heat another medium frying pan over medium heat. Add in the remaining 1 ½ tablespoons of ghee, the almonds and cashews. Cook, stirring, for 4-5 minutes until the nuts are golden brown. Be careful not to burn! Set aside for serving.

Uncover the rice, drizzle over the saffron water and toss the rice just a little so half of the rice turns golden. Transfer to a large serving plate, then garnish with the ghee-toasted nuts, the remaining sunmuscats and currants and caramelised onion. Sprinkle over the coriander and dill, to finish.

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