Name: Whole-wheat Butterscotch Cookies recipe by Trisha Rudra at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: Whole-wheat Flour – 1 cup (120 gms); Melted Butter – 1/4 cup (60 ml) extra for greasing; Powdered sugar – 1/2 cup (100 gms); Butterscotch flavoured Custard powder – 1/4 cup (30 gms or 4 tbsp); Baking Powder – 1/2 tsp; Baking Soda – 1/4 tsp; Vanilla extract – 1/2 tsp; Milk – 2 tbsp, or more if needed

ABOUT Whole-wheat Butterscotch Cookies RECIPE

Healthy and tasty, butterscotch flavoured whole-wheat cookies, made without eggs and without compromising on flavour.

Ingredients Serving: 12

Whole-wheat Flour – 1 cup (120 gms)
Melted Butter – 1/4 cup (60 ml) extra for greasing
Powdered sugar – 1/2 cup (100 gms)
Butterscotch flavoured Custard powder – 1/4 cup (30 gms or 4 tbsp)
Baking Powder – 1/2 tsp
Baking Soda – 1/4 tsp
Vanilla extract – 1/2 tsp
Milk – 2 tbsp, or more if needed

Instructions

Preheat oven to 170 C or 340 F, and grease and line a baking tray.
Using a hand whisk or electric beater, cream the sugar with the melted butter, and add the vanilla extract.
Into the same bowl, sieve the flour, custard powder, baking powder and baking soda.
Use a spoon or spatula to mix the ingredients, and then start kneading with your hands gently.
Add the milk as the dough starts coming together, and if you feel it’s too tight or dry, add a tsp more of milk.
Knead into a smooth, pliable and soft dough and refrigerate for 10 minutes.
Take the refrigerated dough out and make small, equal-sized balls, lining them at least 2 cm apart from each other on the baking tray.
Use a fork to press down the cookie balls, sprinkle granulated sugar on top and bake for 15 to 17 minutes.

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