The crunchy, buttery and crisp butterscotch cookies are not so difficult to make. One needs to take so much care though, while baking these. A minute extra would mean that the butterscotch is melting off and caramelizing which would destroy the taste of the cookies. My batch of cookies are also a bit over done (mostly a minute of extra baking) but we loved that crunchiness so much. I let it brown on purpose as I like the caramelized flavour. If you dont want your cookies to look like mine, take them off a bit early.
- Powdered butterscotch chips – 3 tbsp
- Colorful toffee bits – 1 tbsp
- Flour – 3/4 cup
- Corn flour – 2 tbsp
- Butter (at room temp) – 1 cup
- Sugar powdered- 1/2 cup
- salt – a pinch
- Beat the butter and sugar in a vessel until it becomes a soft paste.
- Mix the dry ingredients of flour, salt, corn flour in a bowl.
- Mix the flour with the butter mix and knead slowly. Add butterscotch powder and toffee bits.
- The mixture would be falling apart and this should be correct consistency.
- Bring it close together to form a ball, warp it in cling film.
- Refrigerate for an hour so that the dough becomes workable.
- Roll/Press out a circle shape using your palms and if required cut to desired shapes.
- Preheat the oven at 180°C for 10 mins
- Line the baking tray with parchment paper or grease some oil/butter.
- Bake these cookies for 10 mins at 170°C (mins were done in 7 mins)
- Let them remain in the oven untouched for 5 mins before cooling on the rack (after switching off the power)
- Cook them on the rack for 10-15 mins and then remove them to store in an air tight container.