Have you eaten them all? – JD, 4
This is a lovely cookie to make when you’re short on time as it only takes minutes to prepare.
It’s very sweet, but the cooked butterscotch pieces give extra crunch and a smoky, grown-up flavour and the white chocolate disappears into the dough, adding warmth to the finished crumb.
Delicious on their own, with a cup of tea or crumbled over vanilla ice-cream.
- 110g caster sugar
- 250g butter
- 360g flour
- 75g butterscotch pieces
- 75g white chocolate drops
1. Put the flour and sugar in a large bowl and stir
2. Cube the very cold butter and rub in until a crumb is achieved
3. Mix in the butterscotch and chocolate with your hands
4. As you mix it should start to come together
5. Turn out into a large (40cm x 29cm), well-greased, non-sick tin, spread evenly and press down firmly with the flat of your hand
6. Score into 16 equal portions with a sharp knife
7. Bake in a preheated oven at 180C (160C fan assisted) for 25 mins or until firmed up and just turning a pale golden on top
8. Allow to cool for 5 minutes, then re-score the pieces
9. When cool enough to handle but NOT completely cold, start in a corner and lift out carefully with a small spatula or fish knife
TIP 1: If the biscuits have stuck and you can’t get them out whole, put the tray over the hob for a few seconds. This re-softens the butterscotch and allows you to lift the biscuits out easily
TIP 2: Using a large tray and baking for the full 25 minutes will give a thin, crisp, well browned biscuit. If you want a more traditional shortbread, just halve the tray size to around 20cm x 15cm and take out as soon as it’s firm at the edges for a chunkier, softer biscuit.