Butterscotch Cookies

Butterscotch Cookies

Adapted recipe from: https://www.bbcgoodfood.com/recipes/2248639/butterscotch-cookies

Makes 40 palm-sized cookies

INGREDIENTS
200g salted butter, softened
150g light soft brown sugar
4 tablespoons of golden syrup
350g (inclusive of 2 teaspoons of baking powder) ; original recipe calls for self-raising flour
50g rice krispies (rice cereal)
sunflower seeds
40 pieces of Beryl 75% dark chocolate couveture (for decoration)
2 teaspoons of tiramisu essence
1 teaspoon of vanilla extract
1 teaspoonf of salt

STEPS

1. Cream butter, sugar and golden syrup until smooth, using an electric mixer.
2. Mix in tiramisu essence and vanilla extract. Mix well.
3. Add in sieved flour and salt. Mix well.
4. Add in rice cereal and sunflower seeds. Fold well into the batter mixture.
5. Divide dough into 40 pieces. Shape each into a circle. 
6. Press the dark chocolate couveture in the middle of the circle and flatten with both palms.
7. Place the cookies some distance apart. 
8. Bake in preheated oven at 170 degree Celsius for 15-20 minutes until turns golden brown. 
9. Leave cookies on baking sheet before removing to a wire rack to cool. 

NOTES

• I probably didn't let my butter to soften enough in room temperature when I first made this. Hence, the cookies do not really enlarged. Hence, I need to flatten them with my palms.