BUTTERSCOTCH ALMOND SHORTBREAD (Eggless)
BUTTERSCOTCH ALMOND SHORTBREAD (Eggless)
Butterscotch shortbread is the sort of thing that goes perfectly with the cuppa coffee…or tea, of course. Its got a slightly chewy feel to it, and tastes surprisingly different from the regular shortbread, which I love very much indeed.
What would we do without butter??
Ingredients:
Butter – 125gms/at room temp
White Sugar – 2 Tbsps
Brown Sugar – 3 Tbsps
Almond essence – 1 tsp
Flour – 1 ½ cups
Baking Powder – ½ tsp
Method:
Preheat the oven to 150deg C
Grease 2 baking sheets
- Sift flour + baking powder + salt
- Beat the butter + sugars + essence
- Sift the flour mix into the butter mixture and mix to a dough
- Chill till firm
- Roll out on a lightly floured surface to ½” thickness
- Cut out desired shapes with cookie cutters
- Bake for 20-25minutes till golden brown
- Remove from oven, and sprinkle with castor sugar
- Stencil design with cocoa if desired
- Leave on cookie sheets for 1 min
- Cool on racks. Store in an airtight container
Makes approximately 2 dozen cookies.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
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