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Ingredients
- 125 g butter
- 125 g sugar
- 1 egg
- 155 g self-raising flour (just over 1 cup)
- almonds or cherries (optional)
Method
- Put butter in saucepan, let it burn a light brown.
- let butter cool, but not set.
- beat in sugar.
- add egg, and beat again.
- Lastly add self-raising flour.
- Roll into walnut sized balls and place almond/cherries in centre (optional) back on scone tray (try baking paper if unsure whether your tray will stick), spaced apart.
- Bake at 300-325 degrees less for fan-forced for approximately 20 minutes.
