Butterscotch cookies
By Good Food
Hidden rice puffs give reader Pamela Johnson’s butterscotch chocolate chip biscuits a good crunch
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Prep:10 mins
Cook:20 mins
- Easy
Nutrition per serving
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kcal 188
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fat 8g
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saturates 5g
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carbs 27g
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sugars 13g
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fibre 1g
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protein 2g
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salt 0.2g
Ingredients
- 100g unsalted butter, softened, plus extra for the baking sheet
- 100g light soft brown sugar
- 2 tbsp golden syrup
- 175g self-raising flour
- 25g puffed rice cereal, such as Rice Krispies
- dark chocolate chips, for decoration
Method
Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.