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Vanilla Sultana Pot Cookies

Sultanas are such a great ingredient in so many dishes to oats, curry’s, salads and yes even the occasional meatloaf gets them added in and why not, they’re natures sugar packed energy parcel wrapped up in a small and easy eat to pop in the mouth little parcel.

Personally I have always loved adding them into many cookie recipes and this one is the one my family always asks me to make. Try to add more of natures natural ingredients into your daily food. Enjoy.


Walnut Sultana Pot Cooies

Walnut Sultana Pot Cooies



Kitchenaid mixer OR and hand mixer with standard mixing attachments


2 x Medium size bowls


Sifter ( preferred but if you don’t have one it still works fine)


Measuring cup full standard set of 1/4, 1/3,1/2, 3/4 & 1cup.


Measuring spoon set full standard set of 1/8,1/4,1/2,1tsp,1tble


Wooden Spoon or Spatula


Baking tray


Baking paper or parchment paper


  • 15 mins
  • 17 mins
  • 45 mins


Recipe makes 1 1/2 dozen medium cookies.


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted Cannabutter
  • 3/4 cup light brown sugar
  • 1/4 cup white sugar
  • 1 1/2 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup sultanas – roughly chopped.


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie baking tray or line with parchment paper.
  2. Place flour, baking soda and salt into a sifter and sift over a medium size bowl. If no sifter is being used, then mix dry ingredients together with a spoon first. Set aside when mixed.
  3. Melt your pre-made cannabutter in a medium bowl in microwave. See Cannabutter recipe here
  4. Cream together the melted cannabutter, light brown sugar and white sugar until well blended.
  5. Beat in the vanilla, egg, and egg yolk until light and creamy.
  6. Mix in the sifted ingredients until just blended and gooey. Optional: scoop out some dough for the cookie dough lover.
  7. Scoop down sides to make sure all dough is in the bowl before starting to add sultanas.
  8. Stir in the sultanas one handful at a time to get them all mixed in evenly.
  9. Scoop dough out with 1 tablespoon and place one at a time onto the prepared cookie sheets. Cookies should be about 1 inches apart or so.
  10. Bake for 10 to 12 minutes in the preheated oven, or until the edges are lightly brownish and toasted. If they are slightly over cooked then they will become hard cookies, so better to have slightly under than over.
  11. Cool on separate baking sheets for a few minutes. Can be transferred to wire racks to cool completely if desired.


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