Butterscotch Cookies

I love having something homemade to give as little gifts over the festive season, but I’m usually short on time.

That’s when I whip up a batch of these cookies in less time than it takes to dash out to the shop for a packet of biscuits.

You could save on washing up the food processor and just rub the mixture together with your fingers if you prefer.

These butterscotch cookies are delicious with tea, coffee, or a glass of off-sweet vermouth such as Margan’s from the Hunter Valley, which is a great balance for the sweetness of the cookies.

Find more deliciously easy biscuits and slices at BeInspired.au.

Makes: about 18 pieces

Ingredients

1 1/3 cups self-raising flour

150g cold salted butter, diced

3/4 cup dark brown sugar

Method

Preheat oven to 160°C.

Place all ingredients in a food processor and process for a minute or so until well combined.

Tip onto a clean, dry work surface and knead into a smooth dough.

Roll walnut-sized pieces of dough into balls, flatten them slightly and place on a baking paper-lined oven tray, with space between them to spread out.

Press lightly with the tines of a fork.

Bake for 35 minutes.

Cool on a wire rack.

Subscribe to my weekly newsletter to discover more great recipes for Christmas gifts and festive entertaining – and receive a free Italian online cooking class (RRP $39). Find more cooking inspiration on my website BeInspired.au.

Also read: Anzac biscuits with a twist

Roberta Muir
Roberta Muirhttps://beinspired.au/
Roberta Muir loves making it easy for home cooks to explore new cuisines and ingredients and sharing her passion for cooking, eating, drinking and travelling. She’s a recipe writer, cooking teacher, and author of four cookbooks including the Sydney Seafood School Cookbook. Find more of her inspiration at BeInspired.au
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