Butterscotch Choc Chip Cookies


250g butter, softened
250g castor sugar
1 tsp vanilla extract
3 eggs
500g cake flour
100g dark Chocolate finely chopped (or choc chips)
70g Butterscotch-flavoured hard candy


In a pot, combine the stock, soy, chillies, garlic, ginger, lemongrass, five spice, coriander and sugar then bring to the boil.

Transfer to a fondue pot, then you’re ready to serve.

Dip the various items into the pot to heat up in the broth, serve with chopsticks and spoons to scoop up the broth and noodles.

Preheat oven to 180C, line baking sheets with baking paper and spray well with cooking spray.

Cream together the butter, sugar and vanilla until light and fluffy.

Add the eggs, one at a time, and mix well to combine

Mix in the flour and chopped chocolate to form a firm dough. Divide dough into two, then wrap in cling wrap and chill for at least an hour.

Roll the dough out to 1cm thickness then cut out circles. Use a small star cutter to cut stars out of the centre of the circle cookies. (You can re-roll any extra dough to make more cookies)

Using a pestle and mortar, crush the butterscotch sweets into a course powder, then fill the star holes with the crushed sweets.

Bake the cookies for 10 – 15 minutes until the edges have just browned. Leave to cool on the tray for 5 minutes before transferring to a cooling rack to cool completely.