White Choc and Candy Cane Cookies

CategoryCuisineDifficultyBeginner
Yields24 Servings
Prep Time20 minsCook Time12 minsTotal Time32 mins

A simple Christmas cookie for any little and big kids. The candy canes melt and make a delightful crunchy and chewy addition to the cookies.

THE INGREDIENTS
 185 grams butter, softened
 1 teaspoon vanilla essence
 ¼ cup caster sugar
 ⅓ cup firmly packed brown sugar
 1 egg, lightly beaten
 1 pinch of salt
 1½ cup self raising flour, sifted
 140 grams white chocolate chips
 100 grams peppermint candy canes (approx. 8), crushed, divided
1

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.

Ingredients

THE INGREDIENTS
 185 grams butter, softened
 1 teaspoon vanilla essence
 ¼ cup caster sugar
 ⅓ cup firmly packed brown sugar
 1 egg, lightly beaten
 1 pinch of salt
 1½ cup self raising flour, sifted
 140 grams white chocolate chips
 100 grams peppermint candy canes (approx. 8), crushed, divided

Directions

1

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.

White Choc and Candy Cane Cookies
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