Butterscotch Apple & Walnut Cookies
Butterscotch Cookies are simply gorgeous. I think it looks and tastes awesome. So a mention to its looks is unavoidable. This is the second time i am trying a butterscotch cookies and so there is a shot of apple and walnuts to take it another level of taste.
Preparing the butterscotch is slightly tricky when you try it for the first time. When you add the butterscotch into the cookie mix it is likely that it solidifies. So in each trial i come out with some solution so the butterscotch gets incorporated into the dough without turning hard.
Plain flour (Maida) - 150 gms
Wheat flour - 150 gms
Sugar - 100 gms
Brown Sugar - 75 gms
Butter - 100 gms (50 + 50) @room temperature
Walnuts - 100 gms
Apple -2 medium sized
Vanilla extract - 1 tsp
Baking powder - 1/2 tsp
Baking soda - 1/2
Salt - 1 generous pinch (omit salt if you are using salted butter)
Milk - 3-4 tbsp
Water - 3-4 tbsp
Measure both the sugar and powder it. Divide it into two portion. One portion is to be used up for the butterscotch. Place the other half in a bowl. Mix the flour, baking powder, salt and baking soda. Sieve it once and mix with sugar. Keep it aside. This forms the dry ingredients.
Deseed the apple and blend it to form a puree. I dint peel the apple. It is left to you how you puree them. No probs whatever the method. You may have to use 3-4 tbsp milk while blending.
Place 50 gm of butter and soften it with a folk. Add the egg and just beat it till mixed. Pour the apple puree into it. Place all the dry ingredients into the bowl and mix till the ingredients turn into a cake like batter. Well, this is a cookie but we are not talking dough, instead it is a thick batter. Once this is done, cover the bowl and keep it aside or keep it in a refrigerator.
Method to prepare the butterscotch....this is tricky
If you browse through the web you can see many recipes for butterscotch, prominent ingredients being butter, brown sugar, vanilla and cream. I am going to share with you my own recipe...which has not let me down thus far, when i have used this in cookies as well as puddings.
Place half of the powdered sugar mix in a heavy bottom saucepan, in medium heat.When the sugar is almost melted add 50 gm butter and keep stirring till the butter is fully incorporated. Turn to low heat and add water. The butterscotch will loosen up. Turn off heat and keep stirring continuously. When it has reached pour tablespoons of butterscotch over the cookie batter and immediately mix the batter. Continue till the butterscotch is fully used up.Roast the walnuts and stir into the cookie mix. Place the batter in the refrigerator for one hour.
Preheat oven at 180 C.
Prepare a baking tray by applying butter and flour or just place a baking sheet. Spoon one tablespoon batter by leaving one inch space between cookies. Bake the cookies for 12 minutes.
Oven temperatures differ. Bake till the edge of the cookies start to brown.
The recipe goes to Bake Fest