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1 tbsp unsalted butter, melted and slightly cooled
2 tbsp light brown sugar
½ tbsp whole milk
1 ½ tbsp plain flour
1 ½ tbsp strong white bread flour
Pinch of baking powder
Pinch of bicarbonate of soda (baking soda)
Pinch of fine sea salt
2 butterscotch candies (I used Weather’s Originals), roughly chopped
2 tbsp roughly chopped toasted pecans
Preheat the oven to 180ºC (160ºC Fan) and line a small baking tray with parchment paper.
In a small bowl, mix together the butter, sugar, and milk until fully combined and smooth. Add the flours, baking powder, bicarbonate of soda, and salt and mix to form a cookie dough. Add the butterscotch candies and pecans and mix briefly to distribute.
Form the dough into a ball and place on the prepared baking tray. Bake for about 16 minutes until the edges are golden but the centre’s still a little pale. Remove from the oven and set aside to cool.
Best enjoyed on the day it is made.