![]() You, on the other hand, should not be scared. You may notice there hasn’t been a cookie swap since… something about blizzards, busy lives, etc. And in 2012, I was the winner, Jean “The Cookie Machine” with these Cashew Butterscotch Bars. My friend holds a cookie swap most years but it’s not just any cookie swap. In case you’re still on the fence… this is an award winning recipe I have the trophy to prove it. ![]() Corn syrup would have been just too straight up sweet. The Golden Syrup actually adds a warmer more buttery flavor which compliments the butterscotch nicely. The original recipe called for corn syrup I couldn’t do butterscotch chips AND corn syrup at once, so I used Lyle’s Golden Syrup instead. Are you?” Like Amanda, I never thought I’d use butterscotch chips, but let me tell you- I’m eating humble pie now, or actually Cashew Butterscotch Bars and I’m not going back. In her intro to this recipe she writes, “I never thought I’d recommend a recipe containing butterscotch chips, but I’m open to change. This recipe is from one of my favorite cookbooks, The New York Times Cookbook, edited by Amanda Hesser. Take a look at the Cashew Butterscotch Bar… All rights reserved.We’ve all be eating better this month, right? Sticking to our resolutions, exercising more, healthier eating choices, yes? Excellent! Then I don’t feel guilty about introducing you to a crazy crazy good treat, award winning actually. Additional material copyright © 2022 Anna Marie O’Connell and Peter Flynn. Original recipe copyright © 2019 Tea Time We love to get your calls, but at 4am our time we’re Ireland is on GMT (UTC), one hour behind Central European,įive hours ahead of Eastern, eight hours ahead of Pacific,Īnd 8–12 hours behind Oz/NZ, depending on location. Rubbing the flour and butter until it resembles fine or coarseīreadcrumbs is the standard method of combining the two ingredientsįor any kind of dough, but chef Michel Roux uses a food-processorĪnd says “you can do it by hand but the results will not be any When I mention salt, feel free to substitute whatever kind of In Ireland we are an island with a large fish and dairyĬomponent to our diet, so our salt has no iodine added, but In some countries, iodine is added to salt for public health Salt, kosher and otherwise ( Ingredients, #5) If you use the “freeze the portioned dough” technique, they You can also use a mini-scone baking pan, like the Nordic WareĬast-aluminum one, which gives you 16 triangular scones. (You can line a regular pan with aluminum foilīake for about 20 minutes or until golden brown. Greased baking sheet at least 1 inch apart, to give 8–10ĭrop-scones. Mix in the butterscotch chips and cashews.ĭrop the dough by ¼ cupfuls onto a nonstick or lightly Toss or knead it to thoroughly moisten it and form aĬlumpy dough (add more cream if too dry). To the flour mixture, keeping back 1 tsp of the mix to use ½ cup toasted cashews | slightly heapingĬombine together all-purpose flour, whole-wheat flour, sugar, baking powder, and salt.½ cup butterscotch chips | slightly heaping (or any preferred chips).½ cup unsalted butter | chilled and diced.Helps cover the cost of hosting, research, ¹ Possibly because the ingredients didn’t match the method in Sugar as a topping, instead of an egg glaze, because of the White whole-wheat flour, and she also added large-crystal raw The original was from Tea Time Magazine (Jan/Feb 2019, but is Butterscotch and Cashew Drop-scones Anna Marie O’Connell □Īnna mentioned this online and I asked her for the recipe.
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