Butterscotch cookies
Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch
Medal cookies
Makes 15 cookies
Easy
Prep:
Cook:
Make these round vanilla biscuits, ice in bright colours, thread on a ribbon and give out as edible prizes
Skip to ingredients
- 140g butter
- 100g light soft brown sugar
- 3 tbsp golden syrup
- ½ tsp vanilla extract
- 350g plain flourplus extra for dusting
- 1 tsp bicarbonate of soda
- 1 large egg
To decorate
- 1kg pack ready-to-roll icing
- icing sugar
- food colouringpaste, edible glitter and icing pens (optional)
- 15 long colourful ribbons
Nutrition: per cookie
- kcal418
- fat8g
- saturates5g
- carbs82g
- sugars66g
- fibre1g
- protein3g
- salt0.4glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Melt the butter, sugar and syrup in a small saucepan. Mix in the vanilla, remove from the heat and leave to cool for 10 mins.
step 2
Sieve the flour and bicarbonate of soda into a bowl. Pour in the melted butter mixture and the egg, and stir together to form a stiff-ish dough. Pop the dough in the fridge for 10 mins to chill and firm up.
step 3
Roll the dough out on a floured surface to 5mm thick, then stamp out 15 circles using a 7.5cm round cookie cutter; you may need to re-roll the trimmings to get 15 cookies. Make a hole at the top of each circle with the end of a pencil.
step 4
Place on the baking trays and bake for 12 mins until golden, swapping the trays around halfway through. Cool on a wire rack. Decorate the cookies (see below), making sure the hole is at the top of each one. Will keep for 3 days in an airtight container.
