Butterscotch biscuits(scottish)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | SR flour |
| 4 | ounces | Margarine |
| ½ | teaspoon | Salt |
| 1 | Egg, beaten | |
| 8 | ounces | Brown sugar |
| 1 | teaspoon | Vanilla essence |
Directions
Set oven to 350F or Mark 4. Grease a baking sheet. Melt the sugar, margarine and vanilla essence together in a saucepan very gently over a low heat. Remove from the heat. When the mixture has cooled add the beaten egg and mix together. Sift the flour and salt into a bowl.
Make a well in the centre and pour in the cooled egg/fat/sugar mixture. Knead into a stiff dough. This will be fairly dry, but it needs no extra moisture. Roll out the dough on a floured surface into ½ inch thickness and cut out the biscuits with a 2 inch biscuit cutter. Place on the baking sheet with sufficient space to allow them to spread. Bake for 20 minutes until light golden in colour.
>From the booklet Scottish Teatime Recipes Typed By Ray Watson