BUTTERSCOTCH BISCUITS JOANNE NADLER
While the specific origins of butterscotch biscuits in South Africa are not clear, their presence is a testament to the blending of British culinary influences with local baking traditions, resulting in a beloved and enduring treat.
SERVINGS 48
TIME PREP 15MIN CHILL 2 HOURS BAKE 15MIN
METHOD OVEN: 180 °C
The butterescotch flavour often evokes a sense of nostalgia, reminding people of homemade treats and comforting childhood memories.
method STEP 1
INGREDIENTS
Preheat oven and cream butter and sugar until light and creamy.
Butter
250g
Yellow/caramel sugar
375g
STEP 2 Add eggs and beat well. STEP 3 Sift flour and bicarbonate of soda together and add. Mix well.
Eggs
3
Cake flour
900ml
Bicarbonate of soda
5ml
STEP 4
Add vanilla essence and cashew nuts; mix in. Divide dough into four long sausages, dust with flour and wrap individually in cling wrap.
Unsalted cashew nuts, finely chopped
125g
STEP 5
Vanilla essence
5ml
STEP 6
Chill in fridge for 1 hour, then slice into rounds and place on baking tray.
STEP 7
Bake 10 – 15 minutes until golden; cool and store in airtight container.
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