Butterscotch cookies

Butterscotch cookies

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(19 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Makes 10
Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch

Nutrition and extra info

  • Freeze unbaked

Nutrition: per cookie

  • kcal188
  • fat8g
  • saturates5g
  • carbs27g
  • sugars13g
  • fibre1g
  • protein2g
  • salt0.2g
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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

Method

  1. Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.

  2. 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.

  3. Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.

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Comments, questions and tips

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tildabakes
18th Feb, 2017
3.8
Very crumbly mixture, a bit similar to short crust pastry, but they spread and crist up beautifully in the oven! I easily got 21 cookies at 20g per ball. I suggest a little less sugar, maybe 75g as they were a little sweet.
jo_ce2001
9th Jul, 2016
5.05
A winner in my household, hubby looked genuinely sad when he'd eaten them all! I didn't have any golden syrup so substituted with maple syrup instead and it worked just fine! I made 10 cookies and they were a good chunky size - but I do think they should have been flattened just a little bit when going into the oven. Will make again!
Tiddlerpuss
28th Jan, 2015
These are delicious cookies. The recipe is very generous - I just made 24 from a single batch (either that or someone has VERY big walnuts :-) )
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dennylee
13th Jan, 2015
3.8
have just made these cookies, they turned out well, both chewy and crunchy, I followed the recipe to the letter but added some orange essence to the mix which gave a lovely flavour.
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nradzi
11th May, 2014
Really nice and easy to make. I replaced the rice cereal with a handful of oats and also added some coconut shavings and they were gorgeous.
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marmiteetponpon
30th Apr, 2014
check this delicious jam cookies recipe at marmite et ponpon http://marmiteetponpon.com/2014/04/30/irresistible-sable-aux-abricots/
rachel24171
23rd Feb, 2014
I made these with dairy free margarine and only half with chocolate on so my dairy intolerant son could have them. They were delicious and would easily work with other exchanges such as raisins. They were chewy in the middle and crunchy on the outside. My only complaint is that I didn't make double (or triple!) quantity!
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samantha.jones
20th Nov, 2013
I made these into christmassy cookies, replaced the golden syrup with maple, and the rice cereal with sultanas, fresh apple and ginger. i then added a smudge of vanilla essence and a tsp of ground cinnamon... such warm flavors, just lovely.
metal16
15th Nov, 2013
to sweet..will not be making again.
clairesp10
1st Aug, 2013
I made these without the chocolate drops and they were nice – very sweet (could cut down on sugar) and tasted a bit like hobnobs but moist, chewy and crispy at the same time.

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MiaHop
21st Jun, 2014
We chopped up a Mars bar and added it just before stirring in the rice crispies. Fab!