BUTTERSCOTCH COOKIES
Ingredients:
100g butter, softened, plus extra for the baking sheet
100g light soft brown sugar
2 tbsp golden syrup – if you don’t have golden syrup
maple syrup will do
175g self-raising flour
25g Rice Krispies cereal
Chocolate chips for decoration – I used fudge/caramel chips
Method:
Heat oven to 160C/140C fan/gas 3.
In a large bowl, beat together the butter, sugar and
golden syrup until smooth.
Sift in the flour and mix together until it forms a ball,
then add in the puffed rice cereal.
Roll into walnut-sized balls flattening slightly and
place, well-spaced apart, on a lightly buttered baking sheet.
Decorate each ball with a few chocolate chips.
Bake for about 15 mins until golden.
Leave on the baking sheet for 1 min before removing to a
wire rack to cool.
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