Butterscotch cookies
- Good Food team
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Makes 10
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.5 out of 5.39 ratingsRate
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Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch
Freezable (Freeze unbaked)
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Ingredients
Nutrition
Units:
MetricUS
-
100g unsalted butter
softened, plus extra for the baking sheet
-
100g light soft brown sugar
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2 tbsp golden syrup
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175g self-raising flour
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25g puffed rice cereal
-
dark chocolate
chips, for decoration
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Nutrition: per cookie
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kcal188
-
fat8g
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saturates5g
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carbs27g
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sugars13g
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fibre1g
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protein2g
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salt0.2g
low
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Method
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step 1
Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
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step 2
Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
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step 3
Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.
Recipe from Good Food magazine, July 2012
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A star rating of 4.5 out of 5.39 ratings
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