Name: Easy butterscotch scroll biscuits recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 32
Ingredients: 125g salted butter, softened; ¼ cup firmly packed brown sugar; 1 tbls golden syrup; 1 egg; 225g (1 ½ cups) plain flour; ½ teaspoon baking powder; ¼ cup (45g) crushed Werther’s Original Cream Candies, plus extra crushed, to decorate; 100g white chocolate or caramilk

by Tiffany Page Last updated on 02/11/2022

Fill up the biscuit jar with these delicious and easy butterscotch scrolls that are great for a light snack or afternoon tea treats. - Tiffany Page

Ingredients

125g salted butter, softened
¼ cup firmly packed brown sugar
1 tbls golden syrup
1 egg
225g (1 ½ cups) plain flour
½ teaspoon baking powder
¼ cup (45g) crushed Werther’s Original Cream Candies, plus extra crushed, to decorate
100g white chocolate or caramilk

Method

Step 1

Preheat oven to 170°C/150°C fan forced. Line 2 x baking trays with baking paper.
Step 2

Beat butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until creamy. Beat in golden syrup and egg. Sift in flour and baking powder and beat at a low speed until combined. Beat in crushed toffee. Turn onto a lightly floured bench and shape dough into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 3

On a lightly floured bench, roll dough to 4mm thick. Cut into rounds, using a 7cm round cutter and arrange on prepared trays. Using 2 smaller cutters (5cm diameter and 3.5cm diameter), invert the cutters so you use the rounded edges and gently press rings into each cookie. Bake for 15-17 minutes or until crisp and golden.
Step 4

Melt chocolate in a microwave safe bowl, in the microwave on high in 30 second bursts, stirring between each burst until smooth. Spread ½ teaspoon’s of chocolate in the centre of each cookie, sprinkle with a little bit of crushed toffee lolly and leave in a cool place to set.