Choc Chip & Macadamia Shortbread Cups

This is a deliciously buttery shortbread with an addictive chewiness.

I was sipping my match tea the other day and I wanted a biscuit that could handle the tea. A biscuit that was equal with the tea and not afraid of a bit of dipping. Then it came to me, I needed a Scotch Finger, but not one from a packet, I was going to have to create it. In summary that’s where this cookie came from.

I love shortbread. There’s something nostalgic about the whole buttery biscuit thing. You know when you get that old school Arnotts cookie box? Well, I’m only about the Scotch Fingers. I never touched the other cookies. Like why go a Kingston Cream or a Monte Carlo? They’re so basic. Go the OG shortbread. Back to me and my shortbread, this cookie is so tasty. It’s chewy and buttery with a crunch from the toasted nuts.*

The thing about these cookies, as with every recipe I give you, you can totally change it up. Change the milk chocolate to white or dark chocolate, add sprinkles instead of nuts. You could totally change the game and not add in anything, and have a scotch finger but not a finger a circle. Go for it. Make it yours.

Makes around 24

The Cookies

• 220 g caster sugar

• 250 g softened butter

• 1 tsp vanilla bean paste

• 120 g egg yolk (depending on the size of your eggs this could be about 6-8)

• 340 g plain flour

• 1 tsp salt

• 1 tsp baking powder

• 180 g milk chocolate, chopped roughly (you want it chunky but not too chunky, you know a Goldilocks moment - just right)

• 100 g toasted macadamias, chopped

To make the cookies

1. Preheat your oven to 170’C.

2. Prepare two 12/6 hole cupcake/muffin trays, by first greasing them with butter or spray oil and then criss-crossing two strips of baking paper in each hole.

3. Place the butter and sugar into a mixer fitted with the paddle attachment and beat until well combined and pale (on medium to high speed). Add the vanilla and yolks (one at a time), then beat to combine after each addition.

4. Place the flour, salt and baking powder into a separate bowl and use a whisk to combine.

5. Add the flour mixture to the wet ingredients in three additions, mixing well after each addition.

6. Add chopped chocolate and nuts, and fold through the mixture until distributed.

7. If the dough is very wet, you can it place into fridge to rest.* If not proceed.

8. Place 2 Tbs of dough or a quarter cup of dough or fill the hole to three quarters full into each hole and smooth the top.

9. Place trays in the oven and bake for 18-20 mins until the cookies are puffed and lightly golden.

10. Sprinkle with flaked salt and allow to cool in trays for 5 - 10 minutes before pulling the cookies out using the baking paper.

Notes:

* You don’t have to toast your nuts, but if you don’t you’re wrong. You need to toast the macadamias (or whatever nut you use) in the oven at 180 for 8-10 minutes to get the warm buttery flavour out.

* You can roll the dough between two sheets of floured baking paper and use a cutter to cut cookies out and bake them that way. You would bake these on a baking sheet with baking paper for 15-18 minutes.

final thoughts…

I have actually been super busy. I have my ongoing training for the Gold Coast Marathon, which has been picking up lately. I have started at the Institute of Culinary Excellence and have actually started my formal chef training. Oh and I still have work. I have only just had time to catch my breath this week. I have a lot going on. It’s all happening.

I am struggling with this season’s MasterChef. I am giving it a go, but it’s hard to enjoy. I guess there are a few characters that are bearable but then there’s everyone else and I’m just like shut up - and also you’re doing it wrong. Thank goodness for Mel and Andy they at least give me enough sass.

Also The Hills: New Beginnings Season 2 just started so there’s that. YAY TRASH!

Amelia xx