Butterscotch biscuits(scottish)

4 Servings

Ingredients

Quantity Ingredient
12 ounces SR flour
4 ounces Margarine
½ teaspoon Salt
1 Egg, beaten
8 ounces Brown sugar
1 teaspoon Vanilla essence

Directions

Set oven to 350F or Mark 4. Grease a baking sheet. Melt the sugar, margarine and vanilla essence together in a saucepan very gently over a low heat. Remove from the heat. When the mixture has cooled add the beaten egg and mix together. Sift the flour and salt into a bowl.

Make a well in the centre and pour in the cooled egg/fat/sugar mixture. Knead into a stiff dough. This will be fairly dry, but it needs no extra moisture. Roll out the dough on a floured surface into ½ inch thickness and cut out the biscuits with a 2 inch biscuit cutter. Place on the baking sheet with sufficient space to allow them to spread. Bake for 20 minutes until light golden in colour.

>From the booklet Scottish Teatime Recipes Typed By Ray Watson

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