Butter scotch cookies
My first post on cookies and I wanted it to be in my favourite flavor- butterscotch!! I googled and experimented quite a few cookies in past one week , but very few of them appealed to me. Three reasons mainly: anything more than ten ingredients in a reciepe puts me off, anything with oodles of butter makes me cringe and for some unknown reason I wanted my cookies to be eggless. So when I placed so many pre requisites for a reciepe, naturally even google had tough time answering my searches and then often, I had to tweak up my search a little bit. Tarla Dalal’s site has zillions of yummy cookie recipes , I carefully chose this one and modified it to suit my requirements. The major changes I made in the recipe were: substituting all purpose flour (maida) with whole wheat flour . Secondly to make it butterscotch flavoured and as I didn’t have butterscotch essence or extract, I substituted two tablespoon of flour with two tablespoon of butterscotch flavoured custard powder.Thirdly I used butterscotch chips in place of chocolate chips. The result was yummiliciuos flaky cookie ,not screaming out butter in each bite. If you can compromise on a bit of crispiness and don’t mind nibbling on a softer but healthier snack, then here is the recipe:
• Whole wheat flour (dry roasted and cooled to room temperature)- ½ cup minus 2 tablespoons
• *Custard powder (preferably butterscotch flavor)- 2 tablespoons
• Baking powder- ½ teaspoon
• Baking soda- ¼ teaspoon
• Butter (melted and at room temperature)- 2 tablespoons
• Brown sugar ( I used white granulated)- 2 ½ tablespoons
• #Butterscotch chips- ¼ cup
• Milk- 2-3 tablespoons
* You can also use vanilla flavoured custard powder or even plain corn flour.
# If you cannot find butterscotch chips, use chocolate chips.
• Pre heat the oven to 180 degree C
• Beat butter and sugar well until well incorporated. I ran out of brown sugar, so used the granulated one. The granules were real big and are showing up on the cookie surface, but they added a wonderful texture to each bite.
• Meanwhile, dry roast whole wheat flour (brings out that extra nutty flavor in it), and bring it to room temperature.
• Add baking powder, baking soda and custard powder to the roasted flour. Throw in butterscotch chips.mix well.
• Gradually combine the wet and dry mixtures, knead gently adding little milk at a time to make a round dough ball.
• The dough will be slightly flaky as it contains too little butter, nevertheless wet your hands with a bit of milk to make round balls and flatten them into desired shapes. This is not the kind of cookie dough you would roll out with a rolling pin and cut with cookie cutters.
• Grease a baking tray, arrange the shaped cookies in it.
• Bake at 180 degree C for 15-20 minutes , till the surface is light brown.When the cookies are still hot and soft gently press butterscotch chips on to the surface.
The cookies may not be the most perfect shaped, but then life is perfect in these small imperfections… isn’t it?
P.S.- A special thanks to my l’il sister for couriering me these butterscotch chips. She reminds me every week to bake a butterscotch cake. Sorry Sis, the cake has to wait for some more time, but meanwhile enjoy these luscious flavourful treats!!