I’d like to start by saying that the weather did NOT cooperate with me at all; it was a dull, cloudy sort of day, with minimal sunlight streaming in through my bedroom windows. And even that disappeared by 4 pm 😦 To pacify myself, I promised a fresh batch of cookies soon, and a photo shoot in blazing sunlight 😀
Anyway, moving on to these cookies….I’m usually seeking healthier options to the normal cakes and bakes, and even though I make a lot of exceptions and use AP Flour for many bakes, it’s always good to be able to produce healthier alternatives. Everyone in my house has a major sweet tooth, especially my Dad, and come evening, we all love a few biscuits or cookies with our tea. These cookies are delightfully soft and crumbly, with the invigorating aroma of butterscotch, and can be enjoyed with, or without any beverage.
These cookies are actually eggless and have a nice dollop of Butterscotch flavoured custard powder, so you’re saved the trouble of making a butterscotch sauce. Call them custard cookies or butterscotch biscuits, they’re delectable either way 😉
I started making these quite late in the day, but it took me no more than 30 minutes to get them baking, and it takes merely 15 minutes to bake these babies too…so they’re perfect for a quick snack too. You may substitute whole wheat flour with all-purpose flour, if you don’t enjoy the denser texture; I don’t mind them at all, and the cookies are quite soft and moist inside any way.
I enjoyed mine with a glass of cold, sugar-less milk 🙂 How do you like yours?
- 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
- 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.
**Note: The cookies will be quite soft when you remove them from the oven. Don’t worry, and don’t overbake. Let them cool and they’ll harden up 🙂