Chocolate Candy Cane Cookies
A quick and easy cookie decoration for a festive and tasty treat.
Equipment
- 1 Heatproof bowl
- 1 Baking tray it should fit in the fridge
- 1 small flat dish for dipping cookies in crushed candy canes
- 1 Heavy item to crush candy canes a text book or rolling pin
Ingredients
- 1 packet chocolate cookies / biscuits
- 100 g white chocolate melts
- 50 g candy canes
Instructions
- Line your baking tray with baking paper and set aside.
- Crush your candy canes using a heavy item such as a text book or rolling pin. Empty the crushed candy canes on to a shallow bowl or plate.See notes for tips.50 g candy canes
- In a heatproof bowl microwave your white chocolate. Heat in bursts, stirring in between to reach a runny consistency without burning.15 – 20 seconds at a time, depending on your microwave.100 g white chocolate melts
- Using a spatula or spoon scrape the melted chocolate to one side of the bowl. This will create a deep pool to assist with easy dipping.
- Taking one cookie at a time press the top of the cooking into the chocolate, covering half of the cookie.
- Allow the excess chocolate to drip off the cookie or gently rotate it and scrape along the bowls edge. Dip the chocolate coated cookie into the plate of crushed candy canes pressing gently.
- Lift the cookie from the candy canes, check that it has an even coating and then place on the lined baking tray.
- Repeated until all cookies are coated and decorated.
- Allow the chocolate to set or place into the fridge to speed up the process.
- Enjoy!
Notes
Tips on crushing candy canes
If your candy canes are shrink wrapped, unwrap them and place in a sturdy zip lock bag before crushing.
If your candy canes are in individual bags, keep them in these bags and crush individually.
Once crushed keep the candy canes in the bag until ready to use to avoid exposing to excess moisture which will make them sticky and cling to the bowl.