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