INGREDIENTS
| Ingredients | Quantity in gm | Quantity in cups |
| All purpose flour | 172 gm | 1 cup + 4 cup |
| Brown Sugar | 50 gm | ¼ cup |
| Caster Sugar | 52 gm | ¼ cup |
| Baking Soda | 3.5 gm | ¾ tsp |
| Baking Powder | 3.5 gm | ¾ tsp |
| Salted butter (melted) | 48 gm | 3 tbsp |
| Thick Curd | 95 gm | 1/3 cup |
| Water | 75 ml | 1/3 cup |
| Vinegar | 7 gm | ¾ tbsp |
| Butterscotch Essence | 1 gm | ¼ tsp |
METHOD
1. Preheat the oven at 180C (OTG mode: upper rod + lower rod + fan). Grease and line a 7 inch square tin and keep aside.
2. In a bowl, sift together flour, baking powder, caster sugar and brown sugar.
3. In another bowl, take curd, baking soda and vineger. Whisk till frothy.
4. Take melted butter, water and butterscotch essence in a bowl.
5. Add wet ingredients to the dry ingredients in batches, mix well.
6. Now, pour the batter in the lined tin and bake it at 180C (OTG mode: lower rod only) for 30-40 minutes or until a toothpick inserted at centre comes out clean.
