Beat the butter, vanilla essence and sugars in a large bowl with an electric mixer until light and fluffy. Add the egg and pinch of salt, beat until well combined. With a spoon, mix in the flour, choc chips and ¾ of the candy canes (reserving some candy canes to decorate the top of the cookies).
2
Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
3
Spoon heaped teaspoons of mixture onto lined baking trays. Decorate the top of the cookies with the reserved crushed candy canes
4
Bake the cookies over indirect medium-low heat for approximately 12 minutes, or until lightly golden.
5
Transfer to a wire rack to cool. Store up to one week in an airtight container.
Beat the butter, vanilla essence and sugars in a large bowl with an electric mixer until light and fluffy. Add the egg and pinch of salt, beat until well combined. With a spoon, mix in the flour, choc chips and ¾ of the candy canes (reserving some candy canes to decorate the top of the cookies).
2
Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
3
Spoon heaped teaspoons of mixture onto lined baking trays. Decorate the top of the cookies with the reserved crushed candy canes
4
Bake the cookies over indirect medium-low heat for approximately 12 minutes, or until lightly golden.
5
Transfer to a wire rack to cool. Store up to one week in an airtight container.
