Scottish Butterscotch Biscuits Recipes

BUTTERSCOTCH BISCUITS

Steps:

• Preheat oven to 180˚C.
• Line baking trays with baking paper.
• Beat the butter and sugar in a bowl until light and creamy.
• Mix in the golden syrup.
• Slowly add the flour, mixing well.
• Roll the mixture into balls and place on lined baking tray, about 5 cm apart.
• Gently press down the top of the balls with a floured fork to flatten slightly.
• For soft biscuits, bake for about 15 minutes.
• For very crunchy biscuits, bake for about 20 minutes.

BUTTERSCOTCH BISCUITS

Steps:

• PreHeat oven to 160 degrees.
• Combine all ingredients.
• Roll into small balls on a greased flat tray
• Using a fork flatten them slightly.

SCOTTISH BUTTERSCOTCH BISCUITS

Steps:

• Preheat oven to 350 degrees and grease a baking sheet. Melt sugar, margarine and vanilla in a saucepan over low heat. Once melted, remove from heat; after the mixture has cooled, add the egg and mix. In a separate bowl, mix the flour and salt. Make a well in the center and pour in the egg/margarine/sugar mixture. Knead into a stiff dough (it will be fairly dry but needs no extra moisture). Roll out the dough on a floured surface to 1/2 inch thickness. Cut out the biscuits with a 2-inch biscuit cutter and place on the baking sheet (with sufficient space to allow them to spread). Bake for 20 minutes until light golden in color.

BUTTERSCOTCH BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C) In a small saucepan, melt butter and cook over low heat until browned. Remove from heat immediately to a medium bowl.
• Mix the brown sugar and bourbon into the butter until smooth. Beat in the eggs one at a time, and stir in the vanilla. Combine the flour, baking powder and salt; stir into the egg mixture. Mix in the almonds and butterscotch chips. Form into 2 long loaves and place onto a cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, or until firm. Allow the loaves to cool on the baking sheet. When they are cool enough to handle, slice diagonally into 1/2 inch slices. Return the slices cut side up to the baking sheet and bake for 15 to 20 additional minutes, turning once, until toasted on both sides. Cool completely and store in an airtight container at room temperature.

TRADITIONAL SCOTTISH BUTTERSCOTCH CANDY

Steps:

• Well oil an 11" x 7" shallow baking tin pan. Put the water and lemon juice in a heavy-based saucepan and heat until slightly warm.
• Stir in the sugar and continue to heat gently, stirring with a wooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil.
• Stir in the cream of tartar and bring to the boil to 242F on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water).
• Remove from the heat and beat in the butter. Return to the heat and boil to 280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers)
• Remove from the heat and beat in the vanilla extract. Pour into the oiled tin and leave until it is almost set.
• Then mark into small rectangles with a knife.
• When it is competely set, break into pieces and store in an airtight container.

BUTTERSCOTCH COOKIES

Steps:

• Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
• Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
• Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.