Festive Candy Cane and White Chocolate Cookies
Lindt LINDOR White Truffles 200g
- 150 g plain flour
- ½ tsp baking powder
- A pinch of salt
- 75 g unsalted butter, at room temperature
- 40 g caster sugar
- 80 g soft light brown sugar
- 1 large egg
- A couple of drops of peppermint extract (see tip)
- A couple of drops of vanilla extract
- About 5 mini candy canes
- 7 White Chocolate LINDOR Truffles, unwrapped
Whisk together the flour, baking powder and a pinch of salt and set aside.
Beat together the butter and sugars in an electric mixer for about 2 minutes or until pale and fluffy. Add the egg, followed by the peppermint (if using) and vanilla extract and beat again - scraping down the sides of the bowl as necessary. Add the dry flour mix and beat on low speed until just combined.
Meanwhile, crush the candy canes by blitzing in a blender (or crushing using a pestle and mortar) until you have very fine pieces. Tip into a bowl.
Chop the LINDOR White Chocolate Truffles into small ‘chocolate chip’ sized pieces and add to the crushed candy cane. Gently mix using a spoon.
Fold in the truffle-candy cane mix into the dough until evenly distributed throughout the mix. Spoon into a bowl, cover with cling-film and chill overnight.
Preheat the oven to 175C/155 Fan and line a couple of baking sheets with greaseproof paper.
Scoop out 18 balls of dough and roll into smooth balls. Place well-spaced apart (at least 4 cm) onto the prepared baking sheets. Bake for about 12 to 14 minutes or until the edges just begin to turn golden brown, turning the trays half-way through to ensure even baking.
Leave to cool for 5 minutes on the baking sheets before using a spatula (or palette knife) to transfer onto wire racks to finish cooling completely.
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