Butterscotch Biscuits Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
12 ounce: Flour, self-rising
4 ounce: Margarine,
1/2 tsp: Salt,
1: Egg,
8 ounce: Brown sugar,
1 tsp: Vanilla essence,
Directions:
Set oven to 350
F 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
1/2 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.
** Scottish Tea-Time Recipes -- Johanna Mathie ** ** ISBN = 1
898435 18 9 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 07-13-95
Source from luhu.jp
F 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
1/2 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.
** Scottish Tea-Time Recipes -- Johanna Mathie ** ** ISBN = 1
898435 18 9 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 07-13-95
Source from luhu.jp