Roberta’s Butterscotch Cookies: easy to make and perfect for gift giving!

This week’s Butterscotch Cookies is something homemade to give as little gifts over the festive season when you are usually short on time. That’s when Roberta whips up a batch of these cookies in less time than it takes to dash out to the shop for a packet of biscuits! You could save on washing up the food processor and just rub the mixture together with your fingers if you prefer. These butterscotch cookies are delicious with tea, coffee, or a glass of off-sweet vermouth, which is an excellent balance for the sweetness of the cookies. Makes about 18 pieces.

Roberta Muir

Roberta’s Butterscotch Cookies


1⅓ cups self-raising flour
150g cold salted butter, diced
¾ cup dark brown sugar

  1. Preheat oven to 160°C.
  2. Place all ingredients in a food processor and process for a minute or so until well combined.
  3. Tip onto a clean, dry work surface and knead into a smooth dough.
  4. Roll walnut-sized pieces of dough into balls, flatten them slightly and place them on a baking paper-lined oven tray with space between them to spread out.
  5. Press lightly with the tines of a fork.
  6. Bake for 35 minutes.
  7. Cool on a wire rack.

You’ll find a print-friendly version of this recipe here and a step-by-step video of Buttermilk Scones, another easy favourite.

Roberta Muir is the author of four cookbooks, a certified cheese judge and Sherry educator, and a restaurant reviewer and cooking teacher. She also has a Master of Arts degree in Gastronomy. You can find out more about her via her weekly newsletter.