Hidden rice puffs give reader Pamela Johnson’s butterscotch chocolate chip biscuits a good crunch
Prep:10 mins Cook:20 mins
Nutrition per serving
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
Heat oven to 160C/140C fan/gas 3.
In a large bowl, beat together the butter,
sugar and golden syrup until smooth.
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
Bake for 15-20 mins until golden.
Leave on the baking sheet for 1 min
before removing to a wire rack to cool.