Butterscotch Choc-Chip Cookies
250g castor sugar
1 tsp vanilla extract
500g cake flour
100g dark Chocolate finely chopped (or choc chips)
70g Butterscotch-flavoured hard candy
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.