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
- 1⅓ cups self-raising flour
- 150g cold salted butter, diced
- ¾ cup dark brown sugar
- 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 butterscotch cookies on a wire rack.