This Quick butterscotch cookie recipe is for baking those deliciously sweet cookies that go so well with that mid morning cup of coffee. It is quick, as it can be done from start to finish in the time your oven takes to get to temperature plus the cooking time.
These quantities will make 20 to 24 cookies.
On your marks, Set, Go!….
Light brown sugar – 8 oz
Butter – 4 oz (this does not need to be softened)
Vanilla Essence – 1 teaspoon
Self raising flour – 12 oz (plus a bit for adjustment)
Salt – 1/2 teaspoon
Small whisk/ fork
Two non-stick heavyweight baking sheets
Flat knife to lift cookies
Cookie cutter to suit (2 inch diameter)
Set the oven to warm up to 350F, Gas Mk 4.
Chop the butter into small pieces and place in the pan. Warm gently and remove from the heat as soon as the butter melts. You only want the butter just warm enough to melt and dissolve the sugar, no more.
Sift the flour and salt into the large bowl and mix gently. Make a well in the center. Whisk the egg and pour into the cooled butter and sugar mixture. Whisk well together.
Pour the mixture into the well in the center of the flour. Stir it using a knife so gradually absorbing the flour until you get a stiff dough. Start to knead it with one hand using your dry hand to add a bit more flour if needed. Stop adding flour as soon as the dough stops being sticky and lifts easily away from the bowl’s sides.
If you have it just right you can roll this out on a flat surface without additional flour and without it breaking up as you roll it.
Roll it out to 1/2 inch thickness and cut with the cutter.
Place on the baking sheet with space for them to spread during cooking. About 9 or 12 to a baking sheet is about right.
Bake for 14 to 20 minutes until light golden in color. Pull them out if they start to go browner round the edges or they will loose that soft center.
Allow to cool and firm up on the sheet for two or three minutes before you slide them onto a wire rack to cool.
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