Yes, I am still obsessed with cookies. And butterscotch apparently?
There isn’t a huge amount I can say about these, which is rare because as you may have figured out by now, I can really ramble on. But they are just simple and delicious.
They are the perfect chewy cookie texture with a little bit of bite around the edges, with a sweet butterscotch flavour that is syrupy/caramel like, and little pops of crispiness from rice crispies. I know it sounds weird to have rice crispies in a cookie but I sweaaaaaar they really work.
These are the perfect treat if you’re having a sugar craving and need a fix quick. You can make them from start to finish in less than 30 minutes and chances are you probably have all the ingredients already in your pantries. They really are so easy.
This recipe will make 6 large cookies, or 8-10 smaller ones. I like them giant for this recipe but you do whatever you fancy. They will keep for 5 days.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 100g butter, softened
- 100g soft brown sugar
- 1 egg
- 4tbsp golden syrup
- 180g self raising flour
- 25g rice crispies
METHOD
- Preheat your oven to 190C. Cream together the butter and sugar until smooth and paler in colour. Beat in the egg so fully combined, then mix through the golden syrup. Stir through the flour and rice crispies until you have a dough.
- Line 2 baking trays with baking parchment. Take about 2tbsp of the cookie dough per (large) cookie, roll into a ball and place on the baking trays, making sure there is enough space between each cookie for them to spread in the oven. Bake for 12 minutes, until golden around the edges. When you remove from the oven give the trays a bang on a surface to deflate, then leave for about 10 minutes before removing from the trays and enjoying.
Claudia's Home Kitchen 