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Walnut & Sultana Cookies

Vania Cotta
These cookies are so festive. They have the sweetness from the sultanas and the nuttiness from the walnuts.
Prep Time 15 mins
Baking Time 15 mins
Total Time 30 mins
Course Cookies, Dessert
Cuisine World over
Servings 20 cookies


  • 100 g Soft unsalted butter
  • 70 g Dark brown cane sugar
  • 30 g Caster sugar
  • 1 nos Egg medium sized
  • 1 tsp Vanilla extract
  • ½ tsp Baking Soda
  • Pinch of salt
  • 225 g Plain flour sifted
  • 100 g Sultanas
  • 50 g Walnuts roughly chopped


  • Preheat the oven to 190°C. Prep two baking trays with greaseproof paper and set aside.
  • In a bowl, cream together the butter and sugar until light and fluffy.
  • Next add the egg, vanilla extract and give it a good mixture until well combined.
  • Then add the flour, baking soda and salt and form a dough.
  • Finally mix in the chopped walnuts and sultanas.
  • Divide the dough into 20 balls and place on the baking tray leaving some space in between.
  • Flatten each one cookie dough ball and bake for about 12-15mins until the cookies are slightly golden brown.
  • Cool them on a baking tray and store them in an airtight container.


  • You can use 100g light soft brown sugar instead of the dark brown cane sugar and the caster sugar.
  • You can replace the sultanas with dried apricots, dried figs or even dried cranberries.
  • You can replace the walnuts with pecans or cashew nuts.
  • If stored properly these cookies can last for unto a month. 
Keyword Christmas Cookies, Walnut & Sultana Cookies