Before I start bombarding you with more restaurant reviews from Palma, I thought I’d intercept with a recipe.
In Sweden this type of biscuit is very common among grannies, home bakers and most people. So for me they’re nice but nothing special (although very scrummy), but every time I make biscuits for my friends or colleague they rave about them. And devour them in seconds (well minutes, but they disappear quickly) and then I’m bombarded with questions for the recipe, if they’re easy to make (yes!!) and personal orders.
So, on the recommendation of all my colleagues (who were the lucky ones to try this particular biscuit) – do make some!
Butterscotch biscuits with sea salt, makes about 25
Translated and adapted from Anna’s recipe.
100 g softened unsalted butter
1 tbsp golden syrup
80 g caster sugar (or 100 ml)
2 tsp vanilla extract
150 g plain flour (or 250 ml)
1 tsp baking powder
Preheat oven to 175C.
Beat butter, syrup and sugar until pale and fluffy. Add vanilla, flour and baking powder. Stir to combine with a wooden spoon. Shape to a dough and divide into four. Shape each quarter into a roll and place two and two (far apart) on parchment paper covered baking trays. Flatten with your hand and/or a fork (not too much as they will flatten while cooking too). Scatter with sea salt.
Place the trays in the middle of the oven for approx.13 minutes or until golden (they will still be soft at this stage). Leave to cool slightly on the trays. Transfer to a cutting board and cut into slices on the diagonal. Leave to cool completely. Store in an airtight container.