Candy Cane Cookies

Prep Time

120 minutes

Bake Time

15 minutes

Oven Temperature

Fan Oven


Gas Mark


Step 1

If possible chill butter 1hr before using

Step 2

Break up cold butter with a knife/fork into small lumps and add to mixer/ bowl, add sugars and beat (low-speed for mixer) but don’t cream – break up until the butter is in small pieces (5p size or smaller)

Step 3

Break up milk chocolate into squares and then cut up squares into small chunks, around 4 pieces from one square and add to butter and sugar

Step 4

Add the white chocolate buttons too

Step 5

Next place candy canes, with their wrapping still on, on the chopping board and carefully bash them, with a rolling pin/bottom of a glass into small pieces (half a pea size), but not into crumbs

Step 6

Leave one crushed cane aside and pour the rest of the candy pieces into the chocolate, butter, sugar mixture

Step 7

Combine the mixture roughly – no need to incorporate pieces fully

Step 8

Now add all dry ingredients to the mixture and mix until powdery like crumbs (30 seconds or so with mixer)

Step 9

Crack eggs into a small bowl/jug, whisk and add to mixture

Step 10

Mix until all ingredients are just combined/ and a stiff cookie dough forms

Step 11

Weigh out 100-125g of cookie dough (12-16 cookies) depending on your preferred cookie size, by shaping the dough together into rough balls with your hands – don’t roll into balls

Step 12

Open the leftover crushed candy cane and pour on chopping board, push balls onto pieces so the top is covered in peppermint pieces

Step 13

Place “balls” into a container with a lid and place in freezer for 90 minutes if you have time

Step 14

After 80 mins of freezing, pre-heat oven to 180°C (fan) and preapre baking tray by lining with greaseproof paper

Step 15

After the full 90 mins remove cookie dough from freezer and place cookie dough balls 2/+ inches apart on tray (if you don’t want to bake them all, they will keep in the freezer for a couple of weeks)

Step 16

Bake for 15 – 17 mins, in the centre of the oven, 15 mins for a cookie with a crispy outside, and a gooey inside, or cook a little longer for a crispier, golden all round cookie

Step 17

Once baked to your preferred cookie type, remove tray from oven and allow cookies to cool on tray

Step 18

After 10 minutes, remove cookies from tray and place on a cooling rack