125g butter
175g Chelsea White Sugar
1 egg
1 pkt Greggs Instant Butterscotch Pudding
4 tablespoons cornflour
175g self raising flour
3/4 cup sultanas

Cream butter and Chelsea White Sugar together until light and fluffy, mix in the egg, then the pack butterscotch pudding. Fold in the cornflour and flour. Mix until stiff and the dough can be made into small balls which you roll into flour and then put on a well-greased or baking paper lined oven tray.
Push down with a fork and bake at 190°C for 15-20 minutes until golden.