Candy Cane Cookies
These cookies are a great way to use up leftover candy canes or just get into the festive spirit. Chewy, minty and deliciou!
Servings 12 cookies
Ingredients
- 125 g unsalted butter at room temperature
- 185 g soft brown sugar
- 1 teaspoon vanilla extract
- 1 egg beaten
- 1 tbsp milk
- 215 g plain flour
- 1 teaspoon baking powder
- 100 g Candy Canes – Roughly five crushed
To decorate
- 20 g Candy Canes – Roughly two chopped into pieces
Instructions
- Preheat oven to 160c/325f/Gas Mark 3. Line a baking tray with baking paper.
- Cream butter and sugar in a large bowl. Mix in the vanilla extract and gradually add the egg – beating well. Stir in the milk.
- Sift the flour and baking powder into a large bowl and then fold into the butter and egg mixture. Stir in half the crushed candy canes.
- Scoop tablespoons of cookie dough mixture and roll over the rest of the crushed candy canes before placing onto baking sheets leaving approx 4cm between each one as they expand.
- Bake for 12 mins or until light browned. They should still be soft in the centre!
- Leave to cool slightly and enjoy.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.