BUTTERSCOTCH BISCUITS
Cream together:
250 g margarine (butter)
2 cups brown sugar
Add the following:
2 eggs – 1 at a time. Beat well
Add 1 teaspoon bicarbonate of soda dissolved in 1 tablespoon hot water
Add 1 teaspoon vanilla essence
Sieve together:
4 cups cake flour with 1 teaspoon cream of tartar
Add to egg mixture.
Add 1 cup coarsely chopped almonds (I use the nibbed almonds)
Add a few copped cherries – optional.
Mix well.
Roll into a long roll – Like a sausage and chill in fridge/freezer until quite firm.
Slice and bake at 180 ºC until light brown.
Note: I normally double this recipe.
Recipe: Deleen Venter Loker
Photo: Foto: Francis Smith
