Friday, June 23, 2006

Butterscotch Buttons

These were the last thing I cooked in the oven, before I got sensible and helped the spouse finish emptying the kitchen out. Bye bye oven - hope you're on your way to some meaningful recycled future, and thanks for giving my food your all despite those unfortunate structural flaws.

From the Womans Weekly's 'Sweet old fashioned favourites' cookbook, these are cute and very morish- think of a small round brown-sugar coloured shortbread with no decoration bar the imprint of fork tines.

No photos I afraid, our Canon A70 camera has completely given up the ghost. It has been slowing packing it in over the last few months, the LCD occasionally showing strange purple-black lines which would disappear with a gentle tap. A bit of a web search showed it was a very common failing of these cameras, however after a visit to the service centre, Canon refused to admit it is a flaw in the camera. We've yet to work out what non-Canon camera will grace our home next.

125g butter
1 tsp vanilla essence
1/2 cup firmly packed brown sugar
1 tbs golden syrup
1 1/4 cups self raising flour

Beat the butter, vanilla essence, sugar and golden syrup until light and fluffy. Stir in flour. Roll into about 40 balls, each of approximately 2 teaspoons of mixture (or go larger or small as suits). Bake in a slow oven for about 30 minutes or until firm.


Anonymous Anonymous said...

These would work well at Easter! My daughter (she's two and a half) can't have dairy or cocoa either so I've been worrying about how to celebrate it with her. I'll make them egg shape, wrap them in tin-foil with a ribbon and hide them in the garden. Let's hope she finds them before the ants!!

Thanks so much for the recipe.

3:06 pm  

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