Wheat butterscotch cookies

Healthy no maida butterscotch cookies 🙂 Plus there is no added baking powder or baking soda. I assure you, you just can’t stop at one. Try it and share your feedback. The chips are very sweet, so you need to add very less sugar in these cookies. They are perfect crunchy with a nice caramel taste because of the butterscotch chips which melts and caramelises while baking. Fab butterscotch essence is very strong, so remember to add only a few drops of it. Also try out all purpose flour butterscotch cookies.

Ingredients:

• Wheat flour 125 gm
• Salt a pinch
• Brown sugar 50 gm
• Butter 75 gm
• Butterscotch extract few drops
• Butterscotch chips 1/4 cup
• Milk 1-2 tbsp

Method:

• Preheat the oven at 160-170 degree Celsius for 10-15 minutes.
• Line a baking tray with parchment paper and keep it ready.
• Take the measured amount of butter in a big mixing bowl and add sugar to it.
• Beat it till creamy using an electric beater or using the heel of your palm or a wooden spatula.
• The butter should become soft and creamy and pale in colour.
• Add the essence and slowly add the dry ingredients into it.
• Mix together to form a dough. Do not knead hard. If the mixture appears too dry, sprinkle little milk.
• Add the butterscotch chips and fold.
• If the dough appears too soft, refrigerate it for few minutes.
• Make small balls and flatten them in your palm and cut it in desired shape using a cookie cutter of your choice.
• Arrange them on the baking tray leaving some space between two cookies.
• Bake for 20-22 minutes or till it appears golden in colour. Keep a watch after 18-20 minutes as each oven behaves differently.
• Remove the tray from the oven and allow the cookies to remain in the tray for 3-5 minutes.
• Transfer the cookies gently onto a cooling rack and allow them to cool well.
• Store in airtight containers and enjoy them with a cup of cold milk or hot tea/coffee.