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Butterscotch Biscuitscakes, scottish 12 oz sr flour 4 oz margarine 1/2 teaspoon salt 1 egg, beaten 8 oz brown sugar 1 teaspoon vanilla essence Set oven to 350F or Mark 4. Grease a baking sheet. Melt the sugar, margarine and vanilla essence together in a saucepan very gently over a low heat. Remove from the heat. When the mixture has cooled add the beaten egg and mix together. Sift the flour and salt into a bowl. Make a well in the centre and pour in the cooled egg/fat/sugar mixture. Knead into a stiff dough. This will be fairly dry, but it needs no extra moisture. Roll out the dough on a floured surface into 1/2 inch thickness and cut out the biscuits with a 2 inch biscuit cutter. Place on the baking sheet with sufficient space to allow them to spread. Bake for 20 minutes until light golden in colour. >From the booklet Scottish Teatime Recipes Typed By Ray Watson
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