¼ cup of cooking choc chips, rolled and crushed into small pieces
Mixed unsalted cooked nuts – halved macadamias, slivered almonds, pine nuts
250 g butter, softened
¾ cup of caster sugar
½ teaspoon of vanilla essence
2 ¼ cups of self raising flour
Milk for glazing
Using hands, knead the butter, flour, sugar, choc chips and vanilla essence in a bowl until combined and smooth.
Roll into smooth walnut-sized balls and place on some sprayed baking paper on a tray, leaving plenty of room for the biscuit mixture to expand as it cooks.
Flatten the top of each ball with a fork, criss-crossing it until about half a centimetre thick.
Decorate as desired with slivered almonds, macadamias and pine nuts, pushing those slightly into the surface of the biscuit mix.
Brush the surface of the cookies with milk and then place the try in a pre-heated oven at 180C for 15-20 minutes.
When the top of the nuts begin to brown the cookies are cooked. Remove tray and set aside to cool. Repeat process until all the biscuit mix is used up.
When tray has cooled, remove the cookies to a wire rack to cool some more and then store in an airtight container.