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Butter Cookies

Ankit Mishra
These soft butter cookies melt in your mouth, the toffee sauce along with roasted almond flakes adds an extra delicious texture to these beauties!
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Dessert, Snack
Servings 6 people

Ingredients
  

  • 100 gm Butter
  • 100 gm Sieved Powdered Sugar
  • 150 gm Refined Flour
  • 1/2 tsp Baking Powder
  • Few Drops Milk(If Required)
  • 5 ml Vanilla Essence

FOR TOFFEE SAUCE

  • 100 gm Sugar
  • 200 ml Full Cream Milk

GARNISH

  • 100 gm Roasted Almond Flakes

Instructions
 

  • In a bowl cream butter and sugar together, use an electric whisk for better results. Hand whisk is also good.
  • Once butter and sugar are mixed well, add few drops of vanilla essence. Give it a nice mix.
  • Sieve in the flour along with baking powder, mix it with your hands to form a stiff dough. Do not over mix it or else the butter will start to melt. If you are facing problem in formation of dough then add few drops of milk for binding.
  • Wrap the dough with butter paper in a cylindrical shape and refrigerated it for half an hour. You can store the dough for about a week in refrigerator.
  • Preheat oven at 180 degrees for 15 minutes.
  • Take out cookie dough from refrigerator, cut into equal circles and place them in a greased baking tray. Bake them at 170 degrees for 25-30 minutes.
  • Let them cool for one hour atleast before consuming.

Toffee Sauce

  • Heat sugar in a pan on medium high flame, let it form a golden caramel.
  • Take pan off the heat and add full fat milk, keep whisking it. Put the pan again on flame and let it simmer on low flame. Keep whisking throughout.
  • In 10 minutes you will see a saucy texture, toffee sauce is ready. Add 1 tablespoon full of butter to add extra smoothness and gloss to the sauce.

Assembling

  • Dip half cookie in toffee sauce and sprinkle roasted almonds on top.
  • Let them rest for 10-15 minutes. Butter cookies are ready to serve.
    Enjoy!