Butterscotch Cookies

Like this recipe? You'll love my online Australian cooking class inspired by Matt Moran!
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 these butterscotch cookies. See video below for another quick treat to whip up when friends are dropping by.

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.
Download a Print Friendly Version

Share page on:

Buttermilk Scones

See more Recipe Videos

Join Me Soon

What Other Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Thank you for stocking our pantry with such authentic ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)