Salted Butterscotch Cookies; a bread flour recipe
adapted from Kitchenette.
6 tablespoons salted butter
3/4 cup + 3 tablespoons brown sugar
1/2 egg, beaten
1 egg yolk, beaten
1/2 teaspoon vanilla extract
1 1/4 cup bread flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
Coarse sea salt
For crunchy sugar coating:
1/8 cup brown sugar
1 tablespoon sugar
1. Preheat oven to 190°C and line baking tray with non-stick baking paper.
2. In a medium-sized bowl, combine flour, baking soda and baking powder. Set aside.
3. In a smaller bowl, combine coating ingredients. Set aside.
4. Brown the butter. This article gives good advice on browning butter.
5. Using a mixer, combine butter and brown sugar in a large bowl until the sugar dissolves into the butter.
6. Add egg, egg yolk, vanilla and continue mixing.
7. Add flour to the wet mixture in 3 or 4 increments, scraping down the sides of the bowl as needed. Mixture will be thick and quite dry.
8. Roll dough into tablespoon-sized balls, flatten slightly (until approximately the thickness of your finger), coat in sugar mixture, sprinkle with some salt.
9. Bake for approximately 10 minutes or until the sugar on top is melted.
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