Butterscotch Biscuits

I found this recipe in an old recipe tin of Granmary's, and they are so yummy. One of the easiest cookies to make, as it has only 5 ingredients - perfect for little kiddy hands to roll the tsp-sized balls of dough. They are a simple biscuit with a nice crunch and truly taste of butterscotch. Walnuts are always a great match with a brown sugar based sweet. A nice easy one to remember off the top of your head when the rain comes and baking calls – Chelsey Davies.

Pictured: Butterscotch Biscuits

¼ lb/110g butter
¾ cup brown sugar
Add 1 breakfast cup* self raising flour
1 tsp vanilla
A handful of chopped walnuts

* The term "cup", although officially defined as half a pint, is also variously interpreted (breakfast cup, coffee cup, metric cup, etc.) so it is also not always an exact measure.

Preheat oven to 300°F/150°C.

Whip butter and sugar and beat until pale.
Then add flour, vanilla and nuts.
Place on cold oven tray lined with baking paper a tsp at a time, well spaced apart as they do spread during cooking.

Pictured: Butterscotch Biscuit Dough

Bake for 18 - 20 minutes or until light brown.
Let cool on the tray a few minutes as they will be soft straight from the oven, once firm enough to pick up let finish cooling on a wire rack.

Makes 45

 
Pictured: Recipe tin from Granmary