Butterscotch Cookie Recipe | Eggless Butterscotch Cookies Recipe
Buttery, sweet, aromatic and crunchy, every bite of these Eggless Butterscotch Cookies from scratch has a heavenly feel.
Ingredients
1 cup = 200ml
FOR PRALINE (See notes below)
- 4 tbsp sugar
- 1 tbsp butter
- 1 tbsp almonds chopped
- 1 tbsp cashews chopped
- Oil for greasing a plate
FOR COOKIE DOUGH
- 1/4 cup sugar 50 g
- 1/4 cup butter 50 g/half stick
- 3/4 cup whole wheat flour 115 g
- Praline coarsely powdered
- 1 tsp butterscotch essence
- Few drops of yellow food colour optional
- Pinch of salt
- 1/2 tsp baking soda
- 1 tsp milk more or less
Instructions
MAKING OF PRALINE
- First grease some steel plate with oil or butter. You can use greased butter paper or parchment paper too. Keep aside.
- Add sugar in a non stick pan and start stirring on low heat.
- After couple of minutes, sugar will melt and turn brown.
- Add butter and mix.
- Add cashews and almonds.
- Stir so that everything mixes well.
- IMMEDIATELY transfer the mixture into a greased steel plate.
- Spread the mixture evenly into the plate before the mixture turns cool.
- Let it cool down completely.
- Pick up the plate and push it upwards from the bottom so that caramelized sugar mixture (praline) can be separated from the bottom. (Refer video for easy understanding.)
- Break the praline into small pieces and add them to a blender.
- Grind them to a coarse powder. Keep aside.
MAKING OF BUTTERSCOTCH COOKIES
- Take a bowl and add butter and sugar.
- Whisk them to creamy mixture using electric beater. However you can use wire whisk also. In 2 to 3 minutes (with electric beater), butter will turn creamy.
- Now add wheat flour, baking soda, butterscotch essence and salt. Skip salt if the butter you are using is already salted.
- Mix everything well.
- Time to add the coarsely powdered praline and mix.
- Add yellow food colour. However it is purely optional. Mix.
- Now add a very little milk at a time and by using your hand, start bringing everything together. Remember, in making a dough, only bring the mixture together and don't knead it.
- A normal dough is ready.
- Make small lemon size pieces of the dough. We could made 19 pieces.
- Now roll each piece into a ball by rolling them between your palms one by one.
- Slightly flatten the balls with your fingers.
- Arrange all balls on a baking tray lined with greased butter paper or parchment paper. See, keep distance in each ball as they will spread a little on baking.
- Place the tray in refrigerator for 30 minutes.
- After the said period, bake @160°C in a preheated oven in the middle rack with both the rods on for 25 to 30 minutes.
- Once done, take the tray out and let Cookies cool down completely.
- Butterscotch cookies are ready.
Notes
If you have readymade Butterscotch chips, then skip the whole process of making praline. Just add 1/4 cup of Butterscotch chips while preparing Cookies dough.