So for those family members who might be allergic to egg or are vegetarian, these are perfect. Just a few ingredients and really simple to make. I found this recipe on https://www.bbcgoodfood.com/recipes/butterscotch-cookies and they wanted to use rice crispies and dark chocolate chips – not something that I was overly keen on.
So I used Cadbury’s Dairy millk chocolate to make the chocolate chip part and didn’t bother with the Rice Krispies.
- 200g butter
- 200g light brown sugar
- 350g self-raising flour
- 4 tbsp golden syrup
- 200g Dairy Milk Cadbury Chocolate
Preheat the oven to 170C or 338F or gas mark 3
- Make sure the butter is soft at room temperature
- Cream the light brown sugar and butter together
- Add the 4 tbsp of golden syrup
- Slowly combine the 350g of self-raising flour, a few tablespoons at a time – make sure to fold and combine rather than use a hand whisk
- Cut the individual chocolate pieces into 4’s so they aren’t too big
- Combine the chocolate with the cookie dough
- Make into individual balls – should get around 18-20
- Use baking parchment (or foil – but grease lightly with butter) and place balls spaced out enough so they can spread – about 5 to a tray to be safe at first
- Bake for exactly 18 mins without opening oven door (timings may be slightly variable depending on your oven)
- Leave to cool for 3-4 mins before transferring over to a cooling rack – they will harden as they cool so don’t worry if they seem “too soft”
Hope they come out great. Once you make them, you can probably tell there’s room to easily alter the recipe to cater to your needs. Maybe white chocolate instead of milk and maybe some cocoa powder to make them double chocolate chip cookies?
Let me know how you did!!