Butterscotch Biscuits RecipeOrigin: Scottish Period: Traditional |
Ingredients:
360g self-raising flour 
Butterscotch Biscuits Preparation:Method:Combine the butter and sugar in a saucepan and heat very gently until the sugar melts. Take off the heat and when the mixture has cooled stir-in the beaten egg and the vanilla extract. Sift the flour into a bowl then form a well in the centre and pour in the sugar and egg mixture. Knead to a stiff dough then turn out on to a lightly-floured surface. Roll out to about 12mm thick then cut into biscuit shapes with a 5cm pastry cutter. Transfer the rounds to a well-greased baking tray then place in an oven pre-heated to 180°C and bake for about 20 minutes, or until the biscuits are lightly golden in colour. Allow to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. |
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