It looks like my baking is picking up. That’s good news for me. I need a few cookies and cakes for Christmas and I think I’m progressing well despite all mind-blowing busyness these few weeks, having to do and settle a lot of things.
I never quite liked baking cookies. I just felt it’s too much work. After making Pineapple Tarts and Chinese Almond Cookies, I think I actually enjoyed it. I flipped through a couple of recipe books and decided on one called Butterscotch Buttons, taken from Australian Women’s Weekly cookbook. It looked simple and cute and I had all the ingredients. They tasted extremely good. Here’s the recipe to share.
2t vanilla essence
1C brown sugar
2T golden syrup
2 & 1/2C self-raising flour
Beat butter, vanilla essence, sugar and golden syrup in a mixing bowl until light and fluffy. Stir in flour and mix well.
Roll mixture into marble-sized balls and place them on paper-lined baking trays. Leave enough rooms for spreading. Flatten slightly with a fork and bake in a preheated oven at 160 degrees Celsius for about 20 minutes or until firm. Leave to cool before storing.
These cookies are really beautiful with coffee. They taste crunchy and smell really good. My children like them very much too. I’m supposed to get about 160 pieces but I only got 80 pieces. That shows my impatience…haha. I just want to be quick. I didn’t know they will expand so much. Thank goodness, I leave enough rooms for the cookies to spread.
Quote of the day……
”Never lose a chance of saying a kind word.”