These deliciously soft and chewy Butterscotch Cookies are and made with only a few basic ingredients, perfect for little hands.
Cook Time 15-20 mins
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
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 some Bacofoil® Baking paper.
Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.