Butterscotch Cookies

Butterscotch Cookies

Makes 12 (but easily doubled)

I love reader recipes, and this one is no exception!  Pamela has been spreading cookie contentment for 40 years with these little babies, and it’s easy to taste why!  The Rice Puffs give these cookies a cracking crunch!

Ingredients

100g  butter

100g brown sugar

2 tablespoons golden syrup

175g   self-raising flour

25g puffed rice cereal, like Rice Krispies

100g choc chips or chocolate fudge pieces

How to – Traditional 

  1. Heat oven to 160C/140C fan-forced. Line two baking trays with baking paper.
  2.  In a large bowl, beat together the butter, sugar and golden syrup until smooth.
  3. Sift in the flour and mix together, then fold in the cereal and choc chips/fudge.
  4. Roll into walnut-sized balls and place, well spaced on baking sheet.
  5. Bake for 15-20 minutes until golden. Leave on the baking sheet for 1 minute before removing to a wire rack to cool.

How to – Thermomix 

  1. Heat oven to 160C/140C fan-forced. Line two baking trays with baking paper.
  2.  Insert butterfly. Place butter, sugar and golden syrup in TM bowl. Mix for 30 seconds on speed 4. Scrape down sides and base of bowl. Repeat and mix for another 30 seconds on speed 4
  3. Remove the butterfly. Add the flour, set the dial to closed lid position and mix for 30 seconds  on interval speed. Scrape down sides and base and repeat, mixing for 30 seconds  on interval speed.
  4. Add the cereal and choc chips/fudge and combine for 10 seconds  on reverse speed 3.
  5. Roll into walnut-sized balls and place, well spaced on baking sheet.
  6. Bake for 15-20 minutes until golden. Leave on the baking sheet for 1 minute before removing to a wire rack to cool.

Other info

Prep time: 10 minutes   Cooking time: 20 minutes

TIP! The unbaked cookies can be frozen.