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INGREDIENTS:

For Butterscotch Brazil Nut Cookies:
4 oz. hard margarine
4 oz. soft brown sugar
1 tbsp. golden syrup
3 oz. self-raising flour, sifted
3 oz. all-purpose flour, sifted
4 oz. butterscotch chips
4 oz. Brazil nuts, coarsely chopped

For Hazelnut Chocky Cookies:
4 oz. hard margarine
4 oz. white sugar
4 oz. self-raising flour, sifted
4 oz. all-purpose flour, sifted
1 oz. hazelnuts, coarsely chopped
1 egg, beaten
1/4 tsp. vanilla essence
4 oz. hazelnut chocolate spread

For Almond Oat Cookies:
4 oz. hard margarine
4 oz. soft brown sugar
1 tbsp. golden syrup
2 oz. self-raising flour, sifted
2 oz. all-purpose flour, sifted
2 oz. quick cook oats
2 oz. ground almonds

METHOD:

For Brazil cookies:

Makes 24 cookies

Preheat oven to 350 F (180 C). Using a food processor, add margarine, sugar, flours and golden syrup. Mix until smooth and lump free. Put into mixing bowl.

Fold in butterscotch chips and nuts. Blend well. Using a non-stick cookie sheet, divide dough into 24 even sized pieces. Roll into balls. Put balls onto cookie sheet allowing at least 1 1/2 inches between them. Bake for 10 minutes until starting to go golden. Remove and cool on wire rack. Store in a silicon paper lined, air-tight container.

For hazelnut cookies:

Makes 24 cookies

Preheat oven to 375 F (190 C). Using a food processor, beat egg. Add margarine, flours, vanilla essence and hazelnut chocolate spread. Mix until smooth and lump free. Gently fold in nuts. Form into 24 balls and put onto non-stick cookie sheet. Allow 1 1/2 inches between each cookie. Bake for 10 minutes until starting to go golden. Remove and cool on wire rack.

For almond cookies:

Makes 24 cookies

Preheat oven to 350 F (180 C) Using a food processor, combine all ingredients until smooth and lump free. Form 24 balls and put on non-stick cookie sheet. Allow 1 1/2 inches between each cookie. Bake for 10 minutes until starting to go golden. Remove and cool on wire rack.