Butterscotch Cookies

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

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 10

Nutrition per serving

• Kcalories

  188

• Protein

  2g

• Carbs

  27g

• Fat

  8g

• Saturates

  5g

• Fibre

  1g

• Sugar

  13g

• 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

Directions

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.

Categories: Cakes & Baking, Family & Kids