I was always looking for cookies that are buttery,soft and has a cracked top and this recipe is a keeper.The original recipe had choco chips and raisins,I replaced it with butterscotch chips modifying the recipe a bit and the cookies were superhit.The cookies were crunchy with a buttery flavour in each bite and the butterscotch flavour added more dept and essence.If you like butterscotch flavour then this recipe is a must try for you! Actually butterscotch chips should be just like chocochips with a melt in the mouth texture but the ones we get here are different, they have a nutty texture which also tastes good,we love it a lot so buy it quite often.
These are eggless and super simple to bake, so do try this and let me know..I am waiting! :)
These are eggless and super simple to bake, so do try this and let me know..I am waiting! :)
Eggless Butterscotch Cookies Recipe
Preparation Time:15 mins | Cooking Time : 15 mins | Makes:15 small sized cookies
Recipe Category: Snack | Recipe Cuisine: Indian
Recipe Category: Snack | Recipe Cuisine: Indian
Maida - 3/4 cup
Butter - 1/8 cup
White Granulated Sugar - 1/4 cup minus 2 tbsp
Buttermilk - 1/4 cup(Curd - 1/8 with water)
Butterscotch Essence - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - 1/8 tsp
Butterscotch Chips - 1/4 cup
Method:
- Prepare buttermilk by whisking curd with water,Set aside.In a mixing bowl - beat sugar and butter together in medium speed until creamy.
- Add butterscotch essence,mix it once.Add prepared buttermilk.
- Beat it once.In another mixing bowl add together maida,salt and baking soda,whisk it for even mixing.
- Now add this to butter sugar mixture.Beat it once to bring everything together.
- Add butterscotch chips and fold it.
- Cling wrap it and refrigerate for atleast 30mins.Use a measuring spoon to take the dough,
- Roll it and slightly flatten with your palms.Preheat oven at 180 deg C for 10mins.Meanwhile you shape all the cookies,Place them on a baking tray with butter paper lined.Bake in preheated oven for 10-12 mins or until the edges start to brown.Keep an eye after 10 mins itself.Carefully remove them from butter paper then cool in wirerack.
My Notes:
- Do not overbake, the biscuits will become hard.The cookies should be just golden and not browned.
- I just refrigerate for 15mins as I wanted my cookies to spread out.
- These cookies spread out so arrange them accordingly leaving enough space between each cookie.
- You can replace butterscotch chips with choco chips and replace butterscotch essence with vanilla essence.
- Refrigerating the dough for a while avoids spreading of cookies while getting baked.
- I got around 15 small sized cookies.
- If the dough is too sticky then grease the butter paper.I did not grease as there was no need.
- The baking timing depends on the cookie size and thickness.If you are making a slighter thicker cookie then it might take 15 mins to get baked fully, so adjust the timing accordingly.
- The cookies were too sweet for my tastebuds, but mittu didn't complain.
