- 250g Butter
- 180g Castor Sugar
- 2nos Egg Yolk
- 360g Flour
- 30g Rice Flour
- 100g Horlicks
- 40g Pandan Paste
- 5g Vanilla Essence
- 5g Butterscotch Chips
- 30g Horlicks
Preheat oven at 175°C.
Cream butter & sugar together until fluffy. Next, add one egg at a time.
Add flour, rice flour, Horlicks, pandan paste and vanilla essence into the butter mixture till it is mixed well.
Roll the dough to 1cm thickness, then cut the dough with desire cookie mould shape & place it on a baking tray. Create a dent in the middle for the butterscotch paste.
Melt the butterscotch chip and pipe on top of the cookie dough.
Bake the cookies at 175°C for 20-25 mins.
Once it is done baking and the cookies are still hot, dust them with Horlicks powder with a sieve.