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Butterscotch cookies
Makes 24 cookies
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Quickstart 160°C
True Fan 160°C
100g (4 oz) butter, at room temperature
100g (4 oz) muscovado sugar
3 crushed Weetabix®
125g (5 oz) self raising flour, sifted
1 tbsp golden syrup
Preheat the oven to 160C using the Quickstart function, then select the True Fan function. In a medium sized bowl cream together the butter and sugar until pale and fluffy. Add the Weetabix®, flour and golden syrup and mix together. Shape the mixture into 24 small balls. Place the balls on a greased baking sheet, spacing evenly, and press each biscuit down with a back of a fork. Place in the oven and cook for 12 – 15 minutes. Remove from the tray and cool.
Tip: Crush and mix a few biscuits into softened good quality vanilla ice cream, and return to the freezer until firm. No one will know you haven’t made the entire dessert yourself.
