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Butterscotch Cookies

Butterscotch Cookies
I've been meaning to post these cookies for a few weeks now but the chaos that is the summer holidays has  got in the way of my blogging a bit. Thanks to my lovely Mother and Father though I have an afternoon of peace and quiet (I doubt they are having such a relaxed time) and am busily catching up with emails and blog commitments.

Now...these Butterscotch Cookies are super sweet - the kind of sticky sweet that leaves you rushing to clean your teeth afterwards, but also dangerously moreish too (one or two aren't going to do much harm). I can also reveal, after a bit of experimentation, they make ideal cookies for ice cream cookie sandwich's - it has to be plain vanilla though. They keep for about 3 days in a sealed container, but they wont last that long.

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Butterscotch Cookies
A sweet treat and the perfect vehicle for ice cream!
Ingredients
  • 100g Butter
  • 100g Dark Muscavado Sugar
  • 2 TBSP Golden Syrup
  • 175g Self Raising Flour
  • 30g Rice Krispies
  • Handful Butterscotch Chips
Instructions
Step 1: Preheat oven to 160c.Step 2: Beat together butter, sugar and syrup until smooth.Step 3: Stir though flour then fold in Rice Krispies.Step 4: Roll into large walnut size balls and place on a large baking tray (you may need two baking trays). Press down lightly with the back of a spoon then decorate with a few of the butterscotch chips.Step 5: Bake for 15 minutes until golden. Leave to cool slightly on baking tray before removing to wire rack.

Details
Prep time: Cook time: Total time: Yield: 16

5 comments

  1. Yum! What's in the Sainsbugs butterscotch chips? I keep seeing American recipes but the ingredients in what they call butterscotch chips are terrifying.

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  2. Probably just as terrifying...I daren't look

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  3. Now these sound very, very yummy. Thanks for the recipe, I'm adding it to my list of recipes to try.

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  4. Ooh yes please! All i need is a cup of tea and a couple (ok, four) of these and I'm sorted!

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