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Eggless Butterscotch Chip Sesame Shortbread

"Explore the Vegetarian Chef in YOU!"

Our Eggless Butterscotch Chip Sesame Shortbread carries the added goodness of protein rich Tahini and the sweetness of your favorite organic Butterscotch Chip. Here is another of your vegetarian kitchen’s variations on the traditional Scottish Shortbread. Enjoy!

Preheat Oven to 325º


  • 1 Cups Tahini
  • 1/4 Cup Butter
  • 1/3 Cup Honey
  • ¼ Cup Cornstarch, Arrowroot, or Ener-G Egg Replacer
  • 1 Cup Unbleached White Flour
  • ¾ tsp Sea Salt
  • ½ Cup Organic Butterscotch Chips

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Sift dry ingredients together. Combine wet ingredients together. Mix both together by hand until a soft dough is formed. Add the Butterscotch Chips.

Roll out on a floured board. Dough should be about ½” thick. Cut into 1” rectangles or other shapes. Bake at 325º for 15 to 30 minutes according to thickness of the cookie. Do not allow to brown. Remove to a wire rack to cool.

Store in an airtight tin in layers separated by waxed paper.
Recipes by Chef Bette

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