Wednesday, 2 April 2014

Butterscotch Cookies

For Mad Hatters last week I made butterscotch cookies. These went down really well, they were lovely and chewy and soft and the butterscotch was a nice change to chocolate chips.

Butterscotch Cookies (from Good Food Magazine)
(Makes 30)

150g butter, softened
80g light brown sugar
80g demerara sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
100g butterscotch pieces

Preheat the oven to 190C. Line two baking trays with baking parchment.

Beat together the butter and sugars until light and fluffy. Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a metal spoon. Add the butterscotch pieces and stir well.
Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack

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