Candycane Chocolate Cookies: The Caker

This recipe was kindly lent to us by Undone Girl Jordan Rondel, aka The Caker, aka the biggest babe in baking.

If you’re blessed to live in Auckland, you can purchase sweet little boxes of The Caker’s incredible festive cookies (candycane + dark chocolate, apricot, lemon, rosemary + pinenut shortbread and honey-sweetened oat + coconut spice cookies with cranberries and goji berries) from 9 to 23 December from Eighthirty Coffee Roasters on K Road.

Candycane Chocolate Cookies With Sea Salt

115g butter, softened
170g caster sugar
1 organic egg
1 tsp vanilla extract
225g plain flour
½ tsp salt
¼ tsp baking soda
1 cup dark chocolate chips (70% cocoa solids)
As much smashed candy cane as desired

In a food processor, blitz the candy canes until they are largely broken down. It’s fine to have different sized pieces, but make sure none are larger than 1cm.

In the bowl of an electric mixer, beat the butter and sugar until pale and fluffy.

Add the egg and vanilla, and beat until smooth.

Sift in the dry ingredients and combine well.

By hand, stir in the chocolate chips and candy cane pieces.

Form the dough into a log. Wrap in plastic wrap and chill for an hour.

Preheat the oven to 180°C. Line two baking sheets with baking paper.

Roll out the chilled dough to a thickness of 1cm.

Using a champagne glass (or similar-sized cookie cutter), cut out as many circles as possible.

Arrange on the baking sheets about 3cm apart.

Sprinkle with some more candy cane pieces.

Bake for 12–15 minutes or until just golden.

Let the cookies cool and firm on the baking sheet for 10 minutes before transferring to a cooling rack.


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