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Before you jump to Candy Cane Chocolate Cookies recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for this. There are a number of diseases linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Even though we’re incessantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that many people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, merely making some modest changes can positively impact everyday eating habits.
In order to see results, it is definitely not a necessity to drastically alter your eating habits. If you desire to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of healthy foods, you will see that you’re eating more healthily than you used to. As you continue your habit of eating healthier foods, you will find that you will not want to eat the old diet.
Obviously, it’s not hard to begin incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to candy cane chocolate cookies recipe. To make candy cane chocolate cookies you need 8 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Candy Cane Chocolate Cookies:
- Get 215 g dairy free spread
- You need 140 g icing sugar
- You need 1 egg
- Take 1 tbsp cocoa powder
- Take 315 g gluten free plain flour
- Use 1 tsp peppermint extract
- Get 200 g dairy free dark chocolate melted
- Provide 4 peppermint candy canes crushed
Instructions to make Candy Cane Chocolate Cookies:
- Whisk together the dairy free spread and icing sugar until light and fluffy - Beat in the egg
- Stir in the gluten free flour, peppermint extract and cocoa powder - Wrap in cling film and chill in the fridge for an hour
- Preheat the oven to 180 oC - Roll out the dough until 3mm thick
- Cut out 16 cookies using the cutter of your choice - Place on a lined baking sheet and bake for 12-15 minutes
- Cool the cookies on a wire rack - Top with the melted dairy free dark chocolate and a sprinkle of the crushed candy canes
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat the egg and stir into the mixture with the peppermint extract, cocoa powder and a tiny pinch of sea salt, mixing until the cocoa is integrated and the batter is smooth and creamy, with the consistency of thick icing. Add in crushed candy canes and chocolate chips and mix until just incorporated. With floured hands, roll each one into a ball. Remove from heat and let cool slightly.
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