You know those big boxes of candy canes every shop on the planet seems to stock every Christmas? I can’t stop buying them. Everytime I eyeball those rows of pretty pink and green canes, I have to throw a couple of boxes in my basket. They’re for the kids, I tell myself. But the truth is, I love to use them for festive baking. Crushed candy canes are a great decoration for these peppermint glazed chocolate shortbread cookies.
Peppermint glazed chocolate cookies
recipe inspired by the chocolate shortbread cookies from Nigella Christmas
200g soft butter
200g caster sugar
300g plain flour
50g cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
Preheat the oven to 180C. Grease and line a baking tray.
Cream the butter and sugar together until light and airy. Tip in the dry ingredients and mix to a soft dough. Roll the dough into walnut sized pieces and place on the baking sheets. Bake for about 15 minutes. The cookies will still feel a little soft when you take them out of the oven but they will harden up as they cool.
For the peppermint glaze
200g icing sugar
One tbsp cocoa powder
1/2 tsp peppermint extract
50ml boiling water
Place all the ingredients in a saucepan over a low heat. Allow to melt and stir until smooth. Take off the heat and leave to stand for 5-10 minutes. Spoon over the cooled cookies. Decorate the tops of the cookies with crushed candy canes while the glaze is still wet.
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