Hidden rice puffs give reader Pamela Johnson’s butterscotch chocolate chip biscuits a good crunch
Prep:10 mins
Makes 10
100g unsalted butter, softened, plus extra for the baking sheet100g light soft brown sugar2 tbsp golden syrup175g self-raising flour25g puffed rice cerealdark chocolate chips, for decoration
STEP 1Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.STEP 2Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.STEP 3Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.
