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Candy Cane Chocolate Cookies (Gluten & Dairy Free)

Cooking Method
Cuisine
Courses
Difficulty Beginner
Servings 16
Best Season Winter
Ingredients
  • 215 g dairy free spread
  • 140 g icing sugar
  • 1 egg
  • 1 tbsp cocoa powder
  • 315 g gluten free plain flour
  • 1 tsp peppermint extract
  • 200 g dairy free dark chocolate (melted)
  • 4 peppermint candy canes (crushed)
Instructions
  1. Whisk together the dairy free spread and icing sugar until light and fluffy
  2. Beat in the egg
  3. Stir in the gluten free flour, peppermint extract and cocoa powder
  4. Wrap in cling film and chill in the fridge for an hour
  5. Preheat the oven to 180 oC
  6. Roll out the dough until 3mm thick
  7. Cut out 16 cookies using the cutter of your choice
  8. Place on a lined baking sheet and bake for 12-15 minutes
  9. Cool the cookies on a wire rack
  10. Top with the melted dairy free dark chocolate and a sprinkle of the crushed candy canes
Keywords: cookies