Candy Cane Cookies

Name: Candy Cane Cookies
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 60 g Whole milk couverture; 50 g Butter or margarine; 150 g Sugar; 2 Eggs (size M); 90 g Flour; 30 g Cocoa powder; 1 pinch Salt; 1 Msp baking powder; 8 (à 8 g) Candy Canes; 1 Freezer bag; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

60 g Whole milk couverture
50 g Butter or margarine
150 g Sugar
2 Eggs (size M)
90 g Flour
30 g Cocoa powder
1 pinch Salt
1 Msp baking powder
8 (à 8 g) Candy Canes
1 Freezer bag
baking paper

Directions

1
Roughly chop the chocolate coating. Melt the fat and chocolate coating and let it cool down briefly. Stir in sugar with the whisk of the hand mixer and add eggs one after the other. Mix flour, cocoa, salt and baking powder and add. Put the candy canes in a freezer bag and crush them with a pan bottom or a cake roll. Add 1/3 of the candy canes to the dough and chill for about 30 minutes.
2
Line 2 trays with baking paper. Put 8 piles of dough on each tray with a tablespoon. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. After about 10 minutes, spread the remaining chopped candy canes on the cookies and bake until done. Let the cookies cool down on a cake rack
3
Waiting time approx. 1 hour