Butterscotch Cookies

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.

Recipe:

Ingredients :

Powdered butterscotch chips - 3 tbsp
Colorful toffee bits - 1 tbsp
Flour - ¾ cup
Corn flour - 2 tbsp
Butter (at room temp) - 1 cup
Sugar powdered- ½ cup
salt - a pinch

Preparation:

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.