Advent Post #20: more edible treats! Butterscotch Cookies

Simple to make and delicious to eat around the fire with a hot chocolate, but also nice enough to give as a gift to a child's teacher, lovely neighbour or anyone you like really! Once completely cooled, wrap in cellophane with a pretty ribbon or in a small box or tin decorated however you wish!

Butterscotch cookies, makes 10, prep 10 mins, cook 20 mins

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.

Recipe source: BBC Good Food Magazine.