Easy butterscotch scroll biscuits recipe

Step 1

Preheat oven to 170°C/150°C fan forced. Line 2 x baking trays with baking paper.

Step 2

Beat butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until creamy. Beat in golden syrup and egg. Sift in flour and baking powder and beat at a low speed until combined. Beat in crushed toffee. Turn onto a lightly floured bench and shape dough into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 3

On a lightly floured bench, roll dough to 4mm thick. Cut into rounds, using a 7cm round cutter and arrange on prepared trays. Using 2 smaller cutters (5cm diameter and 3.5cm diameter), invert the cutters so you use the rounded edges and gently press rings into each cookie. Bake for 15-17 minutes or until crisp and golden.

Step 4

Melt chocolate in a microwave safe bowl, in the microwave on high in 30 second bursts, stirring between each burst until smooth. Spread ½ teaspoon’s of chocolate in the centre of each cookie, sprinkle with a little bit of crushed toffee lolly and leave in a cool place to set.