Thank you very much for your help. I just got off the phone with her to clarify the description.
She mentioned that they weren't really sweet at all and therefore may be considered a cracker instead of a cookie. She said they did not have scalloped edges or writing stamped in them like maria's do (though they do have the holes).
She likened them to "traditional milk crackers but with taste." She ate them smeared with butter while she was in puerto rico.
She said also that they were slightly thicker than Maria's. She mentioned her ex brother-in-law (who lived in puerto rico for awhile) told her they were called "Sultanas" and not "saladitas." Does this description match that of a Sultana?
I've been on a mad search through almost every latin american grocery I go past to try to find these but only just glanced down the savory cracker aisles. I'm going to start up my search, concentrating on that area now :)
LEMON SULTANA SCONES
225 g. (8 oz.) plain flour
4 tsp. baking powder
1 tbsp. sugar (optional)
50 g. (2 oz.) butter
Grated rind of 1/2 a lemon
50 g. (2 oz.) sultanas
125 ml. (4 fl. oz.) milk
1 egg
Preheat oven to 220 degrees C (425 degrees F). Sift flour, baking powder and sugar, if used, into a bowl, then rub in the butter until mixture is like bread crumbs. Add lemon rind and sultanas.
Beat the milk and egg together; reserve 2-3 tablespoons. Gradually stir the rest into the mixture with a knife until it forms a soft dough. Lightly knead on a floured surface until smooth.
Roll into an oblong about 2.5 cm. (1 inch) thick and cut out 7.5 cm. (2 1/2 inch) rounds. Place on a lightly greased baking sheet and leave to stand 10-15 minutes. Dust with flour or glaze with egg and milk. Bake 8-10 minutes until golden. Cool on wire rack 10 minutes before serving.
