Custard & white chocolate biscuits
A chocolate chip cookie and custard cream in one - super-simple and they'll keep in the biscuit tin for a fortnight
Butterscotch cookies
Makes 10
Easy
Prep:
Cook:
Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch
Skip to ingredients
- 100g unsalted buttersoftened, plus extra for the baking sheet
- 100g light soft brown sugar
- 2 tbsp golden syrup
- 175g self-raising flour
- 25g puffed rice cereal
- dark chocolatechips, for decoration
Nutrition: per cookie
- kcal188
- fat8g
- saturates5g
- carbs27g
- sugars13g
- fibre1g
- protein2g
- salt0.2glow
Method
step 1
Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
step 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.
step 3
Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.
