White chocolate candy cane cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus 30 mins freezing
- Easy
- Serves 12
Skip to ingredients
- 120g unsalted buttersoftened
- 85g light brown soft sugar
- 65g golden caster sugar
- 1 medium egg
- 1 tsp vanilla bean paste
- 180 plain flour
- ½ tsp bicarbonate soda
- 180g white chocolatebroken into chunks
- 3 peppermint candy caneslightly crushed in a sealed food bag
Nutrition: per serving
- kcal278
- fat14g
- saturates8g
- carbs35g
- sugars23g
- fibre1g
- protein3g
- salt0.29g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks, most of the candy canes and ¼ tsp fine sea salt.
step 2
Roll the mixture into 10 even-sized balls, about 50g each, between the palms of your hands, then freeze for 30 mins on a baking sheet. Transfer the cookies to the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Sprinkle over the remaining crushed candy canes. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.
