Christmas Candy Cane Cookies
36 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Unsalted butter
- 75 g Caster sugar
- 75 g Light brown sugar
- 1 Egg
- 200 g Plain flour (all-purpose flour)
- 25 g Cocoa
- 0.5 tsp Bicarbonate of soda (baking soda)
- 0.5 tsp Salt
- 1 tsp Peppermint extract
- 85 g Dark chocolate (Cut into small chunks)
- 150 g Candy canes (Chopped into small pieces )
Method
- Beat the butter with the sugars, then beat in the eggs, flour, cocoa, bicarb, salt, chocolate chunks, peppermint extract and half of the candy canes (about six) until a stiff dough forms.
- Form the dough equally into balls (you can weigh each one if you're that way inclined - they should be about 40g/1.5oz each).
- Freeze the dough balls for at least 2 hours. This really helps them keep their shape.
- Pre heat your oven to 180°C fan/200°C/400°F/Gas Mark 6.
- Bake on a lined baking tray for 10-15 minutes until they are cooked but still squidgy (the exact time with depend on your oven).
- Allow to cool before storing OR serve slightly warm, either from the oven or by popping in the microwave for 10 seconds each before eating.