Crisp butterscotch thins

Crisp butterscotch thins

By
From
Under the Walnut Tree
Makes
40
Photographer
Fanny Bergenström

Delicate, brittle wafers with flaked almonds. Sometimes we use these thins to liven up a fruit salad – making it instantly more sophisticated – or simply serve them with ice cream.

Ingredients

Quantity Ingredient
150g butter
130g caster sugar
3 1/2 tablespoons golden syrup
3 1/2 tablespoons milk
3 tablespoons plain flour
50g flaked almonds

Method

  1. Slice the butter and put it in a small saucepan together with the sugar, golden syrup, milk and flour. Wait before you add the almonds.
  2. Preheat the oven to 200°C. Line two baking trays with non-stick baking paper. Carefully melt and just bring the butterscotch mixture to a gentle simmer, never allowing it to boil. Take the pan off the heat and fold in the flaked almonds.
  3. Drop the butterscotch mixture by the spoonful (about 1 tablespoon each) onto the prepared trays. Bake in the middle of the oven for 5-6 minutes, or until golden. Allow the thins to cool a little before lifting them off the paper with a spatula.
  4. Store in an airtight container with non-stick baking paper between the layers. The wafers will keep for up to 2 weeks.

Note

  • Watch the butterscotch thins carefully, as they burn quite easily.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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