“I’ve been on a constant diet for the last two decades. I’ve lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet. “
Erma Bombeck
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
Salt-1 pinch
Baking Powder – ½ tsp
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.
