I’m essentially obsessed with Candy Canes.
The shape, the colours, the twist, and oh oh oh, peppermint is the best flavour in the world.
Over christmas? I make the most of them (I love seasonal food!) and as such, I bake them into my childhood-recipe cookies.
12 oz Flour
4 tsp Baking Powder
8 oz Butter
4 oz Sugar
4 Tbsp Sweetened Condensed Milk
1 pkt chocolate chips (uh … the pack is like 2 cups?)
1 tsp peppermint essence
12 Candy Canes
Soften the butter, cream with sugar and sweetened condensed milk. Add the flour and baking powder. Combine. Add the peppermint essence.
Break up the Candy Canes! Sometimes you can slice them, most of the time we just unwrap them, put them inside two plastic bags, and a tea-towel, and have at them with a hammer.
my pretty pretty sister was a little too into it …
I add in the candy cane with the blade still in the food processor …
But the chocolate chips get all broken up and turn the biscuits brown so I remove the blade and add them by hand.
Form into balls about the size of walnuts
Annoying huge chocolate drops. They don’t work as well as chocolate chips.
Smoosh (Technical Term!) with a fork.
Bake at 150c for … oh, like 10? 15? minutes. Until they are pale beige.
Sometimes the candy pieces are too close to the edge and they melt out and burn. But that doesn’t mean they’re all burnt!
Sometimes? they are all flat like this. Sometimes they are more like … proper biscuits. Nice and fluffy.
I think it might be when the butter is too melted in step one. But I’ve never paid enough attention to work it out and sometimes they are perfect, sometimes they are less-than but still taste lovely.
This was one of the latter times. And I couldn’t be bothered baking a whole ‘nother batch just for pretty pictures.