Ingredients
- preheat your oven to 350
- ■1/2 c white rice flour
- ■1/2 c brown rice flour
- ■1/2 c sweet rice or tapioca flour
- ■1/2 tsp xanthan gum
- ■1 tsp baking powder
- ■1/4 c sugar
- ■1/4 c light brown sugar
- ■1 stick butter, softened
- ■1/2 an egg (about 1/8 cup of beaten egg)
- ■1 tablespoon of butterscotch chips, melted
- ■1/2 tsp vanilla
- Butterbeer Topping
- Whatcha need
- ■2/3 c butterscotch chips (I used hershey’s)
- ■1 tablespoon of light corn syrup
- ■1/8 c evaporated milk
Preparation
Step 1
Whisk the flours, baking powder, and xanthan gum. Set this aside for later.
Cream your sugars and butter. Add the egg, melted butterscotch, and vanilla. Mix until well-blended and don’t forget to scrape your bowl every so often.
Add the flour mixture and beat just until combined, making sure to get all of the goodies combined. The dough will be fairly thick. I had to use a spoon to mix all of it together.
I used my mini ice cream scoop to make my cookies and pushed them down with a fork (like PB cookies). You can cut them out with a cookie cutter (1/4 inch thick or so). Do whatever you’d like. Make sure you put parchment paper on your sheets. You’ll end up baking your cookies for about 9-11 minutes and then put them onto the cooling rack. While you’re waiting for them to bake, make the gooey butterbeer topping (below). When your cookies are cooling, but still warm- you can either spoon some topping onto each cookie, dip the cookie halfway, drizzle some on with a piping bag. Whatever suits your fancy.