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Christmas Candy Cane Cookies
Super easy recipe for minty fresh cookies that are just perfect for Christmas
Ingredients
- 125 g unsalted butter
- 55 g caster sugar
- 180 g plain flour
- 2 candy canes
- 2 tbsp icing sugar
Instructions
- Preheat oven to 180C and line a baking sheet with baking parchment
- Beat the butter and sugar together till fluffy then beat in the flour to form a dough
- place ball of dough on floured surface and roll out to about 3mm/1/4" thick and cut out shapes with cookie cutters
- pop the cookies on their baking tray in the fridge for 20 minutes to firm up
- Bake for 15 minutes till golden then allow to cool on wire rack
- mix icing sugar with a little water to form a glaze and drizzle this over the cold cookies
- Crush the candy canes and sprinkle these over the cookies and set aside to set up completely
Video
Notes
Normal salted butter is fine if you don't have any unsalted butter to hand.
These cookies will keep for up to 3 days in an airtight tin or box.
Nutrition
Calories: 97kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 13mgSodium: 1mgPotassium: 10mgFiber: 1gSugar: 5gVitamin A: 156IUCalcium: 3mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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