Recipe – Butterscotch Cookies

Butterscotch Cookies
I love having something homemade to serve when friends drop by for a cuppa – but sometimes I just get caught short. That’s when I whip up a batch of these butterscotch 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. Serve with tea, coffee, or a glass of off-sweet vermouth such as Margan’s, based on Hunter Valley semillon, which is a great balance for the sweetness of the butterscotch cookies.

Makes about 18 pieces

Ingredients
  • 1⅓ cups self-raising flour
  • 150g cold salted butter, diced
  • ¾ cup dark brown sugar 
Method
  1. Preheat oven to 160°C.
  2. Place all Ingredients in a food processor and process for a minute or so until well combined.
  3. Tip onto a clean, dry work surface and knead into a smooth dough.
  4. 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.
  5. Press lightly with the tines of a fork.
  6. Bake for 35 minutes.
  7. Cool butterscotch cookies on a wire rack.

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