Peppermint bark cookies
Units
Temperature
Servings
Ingredients
- 170 g unsalted butter, softened rounded
- 200 g granulated sugar rounded
- 50 g whole egg, 1 large egg rounded
- 5 ml vanilla extract rounded
- 190 g plain flour rounded
- 62 g unsweetened cocoa powder, plus more for rolling rounded
- 4 g baking powder rounded
- 0.75 g fine salt rounded
- 450 g white chocolate baking bars, finely chopped rounded
- 5 ml neutral oil rounded
- 4 ml peppermint extract rounded
- 60 g crushed candy canes rounded
Method
Method
- Beat the butter and sugar until smooth and creamy, about 2 minutes. Beat in the egg and vanilla.
- Whisk the flour, cocoa, baking powder and salt, then mix into the butter mixture. Divide in half and roll each portion between cocoa-dusted parchment to 6 mm thick. Stack and chill for at least 1 hour.
- Heat the oven to 177°C and line trays. Cut 6 cm rounds, reroll scraps and bake for 10 minutes. Cool 5 minutes on the trays, then completely on a rack.
- Melt the white chocolate and oil gently in short increments. Stir in 2.5 ml peppermint extract, taste, and add the remaining 1.25 ml if desired.
- Dip each cold cookie completely, drain well and place on parchment. Immediately add crushed candy cane.
- Set for 45 minutes in the refrigerator or about 90 minutes at room temperature.
Notes
- Use white chocolate baking bars, not chips; stabilisers in chips can make a thick coating that will not flow.
- Peppermint extract strength varies, so add the final quarter-teaspoon only after tasting.
- The cocoa-dusted rolling surface keeps the chocolate dough dark without adding raw white flour.
- Contains dairy, egg and wheat and may contain soy. Refrigerated cookies keep for up to 10 days.