Creamy Butterscotch Buttons

Well, I must confess I love sweets.  It’s very hard for me to resist cookies, cakes, puddings, cobbler, chocolate, … I could go on!

I must admit the recipe I am about to share is not the most nutritious recipe.  It is true that we should avoid processed foods and sweets and focus on whole foods for the majority of our caloric intake.  However, every once in a while, for a special occasion,  it is nice to have something sweet for a treat.  Eat one at a time and share with friends!

This recipe makes approximately 43 cookies.  It is veganized from a recipe from The Australian Women’s Weekly Cookbook: Biscuits and Slices.


  • 3/4 of a cup of vegetable margarine (ghee or ‘samna’)
  • 1 more tablespoon of vegetable margarine (ghee or ‘samna’)
  • 1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla crystals mixed with 1/2 teaspoon of water)
  • 1/2 cup brown sugar, packed
  • 1 tablespoon of maple syrup
  • 1 and 1/4 cups of self-raising flour, sifted (or 1 and 1/4 cups of flour and 2 and 1/2 teaspoons of baking powder, sifted)


1.  Preheat oven to gas mark 4 (180 degrees F or 350 degrees C).

2.  Beat vegetable margarine, vanilla, sugar and maple syrup in your mixer long enough for it to be light and fluffy.

3.  Sift the flour (or the flour and baking powder).

4.  Add to the margarine and sugar mix.

5.  Scoop enough batter to fill a teaspoon into your hands.  Roll the batter into a ball.

6.  Place the balls on a cookie sheet a few centimeters apart.  Then, with a fork, flatten each to make the distinctive lined pattern on each cookie.

7.  Bake in oven for about 20 minutes or until firm.  Cool them on wire racks.


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