Tonight, I was craving cookies. This is not uncommon for me, which is why I do not keep them in the house. Otherwise I would be eating them all the time. But, tonight, I NEEDED a cookie. Or several cookies. Ok, a whole batch of cookies. These little beauties satisfied that need and took no time at all to make. Even less time to eat.
The secret is to use salted butter – this definitely gives them that extra little edge. I usually bake with unsalted butter (I have to watch my sodium intake because of my kidneys) but these cookies really need that little savoury kick. Trust me. The golden syrup is also essential – don’t leave it out or substitute it with honey or some such nonsense. It must be golden syrup to get that real butterscotch flavour. You wouldn’t think that one little tablespoon would make a difference, but it really does.
I think these would make excellent ice cream sandwiches. Just imagine some peanut butter gelato or a nice scoop of vanilla in between two of these – heaven!
SALTED BUTTERSCOTCH COOKIES
125g salted butter, softened
1 tbs golden syrup
1/2 cup soft brown sugar
1 1/4 cup self-raising flour, sifted
Cream sugar, butter and golden syrup until well combined. Add sifted flour and mix to form a dough (you might need to mix the final bit of flour through with your hands).
Roll spoonfuls of the mixture into small balls and place onto a baking sheet. Flatten slightly with a fork.
Bake at 180 c for approx 15 minutes. Keep an eye on them as they can burn quickly.
Let them cool on a wire rack.
Happy Munching! 🙂