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Butterscotch cookies

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

  • Prep: 10 mins
    Cook: 20 mins
  • Makes 10
  • Easy
  • Makes 10
  • Easy
  • Calories 188
  • Carbohydrates 27
  • Saturated Fat 5
  • Sugar 13
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.2

Nutrition per serving

  • Calories 188
  • Carbohydrates 27
  • Saturated Fat 5
  • Sugar 13
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.2

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.