the dream

before the clock chime 12mn, i better hurry with the 1st entry.

ahem*

i shall officially announce the opening of beingpicks.blogspot.com

this shall be the start of how Picks would scrimp and save to acheive something -> Pâtisserie: NOTTER SCHOOL OF PASTRY ARTS (blingified with diamonte)  LE CORDON BLEU LONDON

to celebrate the start, Picks had baked butterscotch cookies (which turns out more like biscuits)

Possibility #1: over baked

Possibility #2: over baked

Possibility #3: over baked

so lesson learnt: over baked cookies = biscuits

they were slightly overbaked coz i was busy surfing the net =x

disclaimer: the photos were not great as i am still getting used to sister's olympus u-1070

hot in the oven

TAH DAHHHH!!! the final product

butterscotch biscuits

Butterscotch Cookies
makes 20 - 24 cookies
Ingredients
1 cup (8oz) light brown sugar [i would suggest 3/4cup (6oz)]
1/2 cup(4oz) butter
1 teaspoon vanilla essence (i used vanilla beans)
1 egg, beaten
1 1/2 cups (12oz) self raising flour
1/2 teaspoon of salt
Directions

1. Set oven at 350F (175 degree celcius)
2. grease baking sheet
3. melt sugar, butter & vanilla essence together in a saucepan very gently over low heat
4. when mixture cools, add egg & mix together
5. sift flour & salt into a bowl
6. make a well in the centre & pour in the cooled mixture
7. knead into a stiff dough (it will be fairly dry)
8. roll out into 1/2 inch cutter
9. place on baking sheet & bake for 20 min