These butterscotch biscuits are a favourite in our house. I always make a double batch, but even that doesn’t last very long. They go down well with a cuppa for morning or afternoon tea.
Butterscotch Biscuits
They are so easy, with only four ingredients, our children can make them! And they melt in your mouth! So delicious!
With only five ingredients that you mix together in a bowl, before rolling into balls and placing them onto the prepared tray. Easy, right!
Then gently press down the balls with a fork and bake for 15-20 minutes. Yum!
This is a double batch, as making only one batch is just not enough. If you want, you can halve the ingredients and make only one batch of biscuits.
Butterscotch Biscuits Variations
- Dairy-free butter can be used in place of butter
- Gluten-free flour can also be used in place of self-raising flour
- Try adding a small amount of cinnamon to the biscuit mixture when adding the flour
- A small amount of chocolate chips can also be added
- Caster sugar can be used in place of the brown sugar if that is what you have
- Try using trace instead of golden syrup
More Biscuit Recipes
- Triple Chocolate Cookies
- Condensed Milk Cookies
- Fresh Ginger Cookies
- Chocolate Chip Cookie Slice
- Milo Biscuits
- Monte Carlo Biscuits
- Rice Bubble Biscuits
- Butterscotch Biscuits
If you are looking for some great conversion charts for your kitchen, these Kitchen Conversion Charts are great. I have them laminated and held together with a ring for ease of use.
Ingredients for Making Butterscotch Biscuits
To make around 60 biscuits, you will need:
- 250g Butter
- 1 Cup Brown Sugar, firmly packed
- 2 TBSP Golden Syrup
- 2 ½ Cups Self Raising Flour, sifted
- 1 ½ tsp Vanilla extract
Making Butterscotch Biscuits
Preheat the oven to 160˚C / 320˚F.
Line baking trays with baking paper.
Beat the butter and the sugar in a bowl until light and creamy.
Add the vanilla extract and mix to combine.
Mix in the golden syrup.
Slowly add the flour and mix well.
Roll the mixture into balls and place on a prepared baking trays, about 5 sm apart.
Gently press down the top of the balls with a floured for to flatten slightly.
For soft biscuits, bake for about 15 minutes.
For very crunchy biscuits, bake for about 20 minutes.
Storing Biscuits
Once cool, store in an airtight container for up to one week.
These biscuits also freeze well.
Butterscotch Biscuits
Ingredients
- 250 g Butter
- 1 cup Brown sugar firmly packed
- 2 TBSP Golden syrup
- 2 ½ cups SR Flour sifted
- 2 tsp Vanilla Extract
Instructions
- Preheat oven to 160˚C / 320˚ F.
- Line baking trays with baking paper.
- Beat the butter and sugar in a bowl until light and creamy.
- Add the vanilla extract and mix to combine.
- Mix in the golden syrup.
- Slowly add the flour, mixing well.
- Roll the mixture into balls and place on lined baking tray, about 5 cm apart.
- Gently press down the top of the balls with a floured fork to flatten slightly.
- For soft biscuits, bake for about 15 minutes.
- For very crunchy biscuits, bake for about 20 minutes.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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