I’ve had a bag of Butterscotch Morsels hanging around for several months. I bought them from Martha’s Backyard. I wanted to see what they were all about. I’d read plenty of American blogs that used them in all manner of baked goods.
My plan had been to make this recipe for fudge. But I couldn’t bring myself to open my tin of Evaporated Milk only to use a small bit of it.
Tonight I went in search of other recipes, having discarded the recipes that are printed on the packaging.
This recipe covers things I like (Butterscotch) and Mr Fussy likes (Ginger). Could it really fail?
Butterscotch Gingerbread Cookies adapted from Yummly.com.
- 375gm (3 cups) standard flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ginger
- 1 ½ teaspoons cinnamon
- ¾ teaspoon ground cloves
- ½ teaspoon nutmeg
- 1 teaspoon salt (1/2 if you’re using salted butter)
- 226gm unsalted butter, room temperature
- 1 ½ cups packed Muscovado sugar (you can use normal brown sugar)
- 1 large egg, room temperature
- 1/3 cup Golden Syrup
- 155gm Butterscotch morsels
- chopped up uncrystallised ginger (optional)
- Heat the oven to 150 deg Celsius on Fan Force, or 165 deg Celsius on bake.
- In a medium bowl add all the dry ingredients and run a whisk through to combine.
- Into a large bowl beat the butter, sugar and Golden Syrup until combined.
- Add the egg and beat well until the mixture lightens in colour.
- Turn the mixer onto low and add the dry ingredients spoon by spoon (don’t dump it all in at once) and continue to mix on low until all the dry ingredients have combined.
- By hand, mix in the butterscotch morsels and cut up ginger if using.
- Line a baking tray with baking paper, or equivalent, and take rounded teaspoons of the dough and drop onto the tray. Do not flatten.
- Place the tray into the oven for 10 minutes or until the cookies have firmed up around the edge and browned a little.
- The cookies will be soft and need to sit out on the tray for a few minutes before transferring to a cooling rack.
- Cool the baking tray before spooning out the next dough for baking.
- The cookies will puff up a bit while baking, and almost immediately deflate after you’ve removed them from the oven.
- The original recipe calls for light brown sugar and molasses. Instead I used Muscovado sugar and Golden Syrup.
- The original recipe also called for the full bag of morsels, but many of the reviews said the cookies were too sweet.
- The cookies will crisp up as they cool, but the centres will still be soft and almost unbaked in texture.
- I accidentally added a full teaspoon of salt when the recipe called for ½. The recipe didn’t specify whether to have salted or unsalted butter. I used unsalted and can’t taste the salt as a stand out flavour.
- If I hadn’t added the uncrystallised ginger, I think the ginger would be a bit lacking for our tastes. You could bump the measurement up to 2 teaspoons. Many of the reviewers commented the spices were a bit too subtle for their tastes. Obviously it will depend on what you like.
- These are more-ish. I’ve eaten way too many than I want to admit. You’d be horrified.
- I got 59 cookies using the small scoop I had (which helps get a nice uniformed cookie). The size baked is around the size of a Super Wine biscuit.
- The dough is really soft, this is why you don’t need to flatten the balls. The heat as they are baking flattens them out perfectly.
- And lastly, the pairing of ginger and butterscotch really does work. Who knew.
These cookies were to save me from being bored and restless tonight and turning to a chocolate bar. They did save me. Just a shame I’ve scoffed so many of the cookies. Who can resist a still warm cookie?