I love having something homemade to give as little gifts over the festive season, but I’m usually short on time.
That’s when I whip up a batch of these cookies in less time than it takes to dash out to the shop for a packet of biscuits.
You could save on washing up the food processor and just rub the mixture together with your fingers if you prefer.
These butterscotch cookies are delicious with tea, coffee, or a glass of off-sweet vermouth such as Margan’s from the Hunter Valley, which is a great balance for the sweetness of the cookies.
Find more deliciously easy biscuits and slices at BeInspired.au.
Makes: about 18 pieces
Ingredients
1 1/3 cups self-raising flour
150g cold salted butter, diced
3/4 cup dark brown sugar
Method
Preheat oven to 160°C.
Place all ingredients in a food processor and process for a minute or so until well combined.
Tip onto a clean, dry work surface and knead into a smooth dough.
Roll walnut-sized pieces of dough into balls, flatten them slightly and place on a baking paper-lined oven tray, with space between them to spread out.
Press lightly with the tines of a fork.
Bake for 35 minutes.
Cool on a wire rack.
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Also read: Anzac biscuits with a twist
