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Chocolate candy cane cookies
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Total Time:
1 hour 10 minutes
Festive mint chocolate candy cane cookies perfect for holiday snacking and decorating.
Ingredients:
  • 125 g unsalted butter at room temperature
  • 250 g unrefined light brown sugar
  • 1 large free-range egg
  • 1 teaspoon peppermint extract
  • 50 g cocoa powder
  • 1 teaspoon baking powder
  • 150 g wholemeal flour
  • 60 g plain flour plus extra for dusting
  • 2-3 candy canes
  • 100 g icing sugar
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4 and line 2 baking sheets with baking paper. 2. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. 3. Beat in the egg, peppermint extract, cocoa powder, and a pinch of sea salt until well combined and smooth. 4. Add baking powder and flours, mix until combined (batter may be slightly crumbly). 5. Turn out the dough onto a floured surface, knead briefly, then divide into 2 discs, wrap in clingfilm, and chill for 20 minutes. 6. Roll out the dough thinly (about 2½mm thick) and cut out cookies using a 6cm round cutter. 7. Place cookies on baking trays, pierce small holes at the top, and bake for 7 to 10 minutes until firm. 8. Cool the cookies on a wire rack. 9. Make icing by sifting icing sugar and cocoa, then gradually adding hot water until smooth and thick. 10. Ice the cooled cookies, sprinkle with crushed candy canes, set the icing, and thread with ribbon to hang. 11. Store in an airtight container for 1 to 2 weeks.

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