A cool thing about the holiday periods is the unique candy that is available. Easter has its chocolate eggs, Halloween has its pumpkin candy and Christmas has candy canes.
There are many ways to use candy canes in your baking, mostly you will see them crushed and sprinkled on top of tempting treats fudge, cookies, cupcakes and brownies. They make lovely topping because of their pretty colours and the added crunch they can give a baked good.
Going down a different route
Instead of using candy canes as a topping I wanted to see if I could bake with them as a filling.
And the answer is yes! Yes you can, these cookies prove it, the candy canes melted though out these leaving soft minty chewy bits though out these cookies.
Upping the minty flavour & adding a little chocolate
Now I am sure you will agree with me not all, but a lot of cookies can benefit from a little added chocolate wanting to keep the mint flavour the main focus I decided to use mint cream poppets. I don’t know if you can get them outside of the UK but basically they are dark chocolate balls filled with solid mint cream. I think Andes chocolate mints taste pretty much the same, if memory serves.
They va va voomed the minty flavour and the added chocolate chunks were like a lovely chocolaty after taste. Any mint chocolates will work here just chop them up into small pieces to add them to the cookie batter.
I didn’t want these cookies to be too flat and crispy otherwise all the added goodies would just melt in the baking process, so I made them more cake like so they would hold their structure during baking.
These cookies have a high flour content 450 grams (3 cups) which helps them keep their shape and not spread out too much in the oven, and 2 whole large eggs. The yolks give them richness while the whites help with the structure even more.
Because I wanted a more cake like cookie I kept the fat content pretty low only adding 150 grams (3/4 cup) of fat. Too much fat will make cookies spread out a lot during the cooking process. I used coconut oil, which I have just completely fallen in love with for making cookies. I think coconut oil really keeps the crumb light.
I did make these with butter and they were really good I just preferred them with the coconut oil. The choice is yours as I am fully aware coconut oil is a: not the easiest thing to come by and b: its kinda expensive!
What’s your favourite Christmas cookie?
We all have a favourite, be it something from your childhood or a discovery while at friends. These will definitely become a sable in my Christmas baking list and I hope they will for you too. I’d love to know what your favourite Christmas cookie is, so let me know
Minty Candy Cane Cookies
By December 12, 2013Published:
- Yield: 16-20 cookies
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 45 mins
An easy to make Christmas cookie stuffed with candy canes and chocolate mint creams
- 150 grams coconut oil (solid form) (3/4 cup)
- 100 grams granulated sugar (1/2 cup)
- 95 grams light brown sugar (1/2 cup - lightly packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 450 grams Plain flour (All Purpose) (3 cups)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 tablespoons milk
- 100 grams broken up mini candy canes (approx. 10) (1/2 cup)
- 120 grams chocolate mint creams - I used poppets (1/2 cup)
- Preheat your oven to 180C / 350F / Gas mark 4
Line your baking sheets with parchment paper and put to one side.
- Crush the candy canes into pieces. You don't want them to be too small but small enough to be bite size.
- Beat the butter and sugars together until they are light and fluffy.
- Add the eggs one at a time mixing between each addition. Then mix in the vanilla extract.
- Mix the flour, baking powder and salt together in a small bowl.
- Add the flour slowly and mix by hand to your batter. Add the milk to loosen the dough a little. Then gently add the crushed candy canes and chocolate mint cream poppets.
- Leave the dough to rest for 10 minutes in the fridge.
- Take the dough out and make balls about the size of golf balls. These do spread a little in the oven so leave at least 4 inches between each ball.
- Bake in the centre of your oven for 20 minutes. If you have a fast oven check after 17 minutes, you are looking for them to be a light golden colour.
- Leave them on the cookie sheet for a few minutes then transfer them to a cooling rack to fully cool down.
- Then serve. These will keep in an airtight tin for up to 7 days.
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