Butterscotch cookies

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• CFL recipes

  30 June 2012

  CFL recipes rated and commented on this recipe

  

  This doesn't get five stars, because I don't think they're the tastiest cookies I've ever had (they're not really butterscotch, they taste of golden syrup - very sweet!) and also because they won't freeze once cooked, presumably because the krispies would go soggy. However, they are very easy to make, few ingredients, little washing up, and I think they will go down well with the kids and anyone with a sweet tooth. Also, they are a good option with no fruit or nuts which is useful when cooking for unknowns. When I added the flour, I just mixed it to little lumps, like polystyrene balls, and this allowed me to stir in the krispies. I wondered whether they needed a slight flatten before going into the oven, but have faith, they do eventually go! This made 15 cookies for me.

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• Rachel

  04 July 2012

  Rachel rated and commented on this recipe

  

  We absolutely loved these biscuits - really tasty. I've made them about five times in the last five weeks, so they must be good! I liked the inclusion of the syrup in the biscuits which gave them a nice flavour, and the chocolate on the top worked well too (I used cut up chocolate, rather than chocolate drops) I didn't have puffed rice, so used crushed cornflakes instead, which worked really well, and made them lovely and crunchy. For anyone who has trouble measuring syrup, I used 60g for the specified 2 tablespoons (on the basis that 1 tbsp syrup = 30g). I'm not sure if this is what the author of the recipe uses, but 60g worked fine for me. I also made them a bit smaller (if you just make 10 from this amount of dough, each cookie is huge!) - so we made 20, and only cooked them for 12 minutes. Definite five stars from me, as I thought they were delicious, as did my children.

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• Sarah C

  13 July 2012

  Sarah C rated and commented on this recipe

  

  Excellent recipe, kids and adults loved them, used broken up choc but fine without.

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• hm

  14 July 2012

  hm rated and commented on this recipe

  

  great cookies and VERY easy, I also used cut up chocolate, the cheap supermarket stuff at around 30p, try white, milk or dark for variations, also not that bad wiwthout any chocolate, but obviously better with and you dont need very much, its strange but the chocolate does not melt in the oven! everyone likes them and nobody can guess the mystery ingredient!! might try with some dried fruit next time

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• Sam

  27 July 2012

  Sam commented on this recipe

  Have just made these and they are very nice! I used coco pops instead of rice crispies and honey instead of golden syrup as I didn't have any but both worked well. The cookies are very sweet but I found that using dark chocolate balanced it out a little. I think these are going to go down very well with everyone!

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• Kirstie

  29 July 2012

  Kirstie rated and commented on this recipe

  

  I doubled the mixture and made 30 cookies, cooking them for a little less time. Really quick & easy to make and disappeared from the biscuit tin almost as quickly!

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• lauren Chapelhow

  10 September 2012

  lauren Chapelhow rated and commented on this recipe

  

  so easy to make, tasted amazing warm, although left them in the oven a tiny bit too long and weren't as chewy as i wanted them.

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• lmcc

  18 September 2012

  lmcc rated and commented on this recipe

  

  easy & tasty. great to make with kids

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• Sammie

  22 September 2012

  Sammie rated and commented on this recipe

  

  These cookies are the real deal! They're super sweet, and a little bit chewy and the rice bubbles give them a sneaky little snap crackle and pop. Maybe I rolled them too small, as my cookies were more like little heaps than big flat discs. Maybe I should press them down next time? They might not be the best looking biscuits in town, but they're certainly some of the tastiest! I made double and put half the dough in the freezer for a tasty treat at a later date. Check it out at my blog http://www.theannoyedthyroid.com/2012/09/22/butterscotch-cookies/

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• Toller Gastronomy

  24 November 2012

  Toller Gastronomy rated and commented on this recipe

  

  just add a bit more syrup and mix in the dough and they're georgous.

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• AdamONeill

  01 February 2013

  AdamONeill rated and commented on this recipe

  

  Altogether this was a very good recipe, although I swapped things around a bit by instead of using soft light brown sugar. But I didnt put enough syrup in it so it was harder to put together. After they were cooked there was a lovely string taste of them.

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• RLTrist

  24 February 2013

  RLTrist rated and commented on this recipe

  

  Not a good recipe, can only assume that at least one egg is missing from the ingredients. As it stands this male's something less like a cookie and more like a brandy snap.

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• Tweetie Pie

  02 March 2013

  Tweetie Pie rated and commented on this recipe

  

  Have made these several times. Like them with dark brown as well as the light brown sugar and find that they are the most popular topped with little toffee fudge pieces. Easy and uncomplicated they are a firm favourite- I have been baking for around 50 years and they have made it into my special family cookbook !

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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

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Difficulty and servings

Makes 10

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Freeze unbaked

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

PER COOKIE

188 kcalories, protein 2g, carbohydrate 27g, fat 8 g, saturated fat 5g, fibre 1g, sugar 13g, salt 0.2 g

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