Chocolate chips hold their shape well during baking, but you canuse chopped dark chocolate, ifyou prefer. Or use white chocolatechips instead. The cookies willtake on a subtle minty flavourfrom the candy canes, but youcan boost it by adding a fewdrops of peppermint extractto the dough.
Few drops of peppermint extract, optional, see intro
50g
peppermint candy canes
75g
dark chocolate chips, see intro
100g
self-raising flour
40g
cocoa powder, sieved
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and line 2 baking sheets with
baking parchment. Using a freestanding
mixer, or using a handheld electric whisk
and a large bowl, beat the butter, sugar,
condensed milk and peppermint
extract, if using, until pale and fluffy.
Step 2Roughly crush the candy canes
(see GH TIP), then tip them into
a sieve set over a plate. Shake
thoroughly to sieve out any fi ne dust.
Add the candy cane dust to the butter
mixture and tip the chunkier pieces on
to the plate. Add the chocolate chips,
fl our and cocoa to the butter mixture
and beat briefly to combine.
Step 3Scoop out walnut-sized portions of
the cookie dough and roll each into
a ball (you should have 16). Place
on the lined sheets, spacing apart.
Flatten the balls gently with the palm
of your hand to make 6cm rounds.
Step 4Bake for 12min, or until just set at the
edges (they will continue to fi rm up
as they cool). Immediately sprinkle
over most of the crushed candy canes.
Return to the oven for 1min, or until
the candy canes are starting to soften.
Step 5Remove from the oven and sprinkle
over the remaining candy canes.
Leave to cool completely on the
sheets before serving.
TO STORE
Once cool, keep in an airtight container at room temperature for up to 4 days.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
