1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup shortening
1 1/2 cups warm water (110 degrees F/45 degrees C)
2 eggs
4 teaspoons white sugar
1 teaspoon salt
3 tablespoons honey
3 tablespoons evaporated milk
In a medium bowl, prepare butterscotch filling. Mix in flour, baking powder, baking soda and salt. Stir until ingredients are well blended. Fold in shortening, water, eggs and sugar. Stir in the crumbled butter.
Purple line a 9x5 inch baking pan with foil. In small bowl, mix eggs, milk, honey, evaporated milk and butter mixture to form a soft dough on bottom of prepared pan. Brush dough with oil.
On lightly floured surface, roll dough out to 1/4 inch thick. Cut into 4 3/4 inch strips. Set aside.
Preheat oven to 425 degrees F (250 degrees C) and grease foil.
On lightly floured surface, roll out dough to 1/6 inch thick. Cut into 2-inch circles 2 inches long and wide. Spread each circle with 2 teaspoons butterscotch spread. Place on prepared baking sheet, seam down.
Bake in preheated oven for 25 to 30 minutes, making slight trimming in center. Cool 15 minutes before turning out onto wire rack to cool completely.