Peppermint Bark Cookies
Servings: 12 cookies
Ingredients
- 180 g dairy free butter block *See FAQs
- 180 g light brown sugar
- 80 g granulated sugar
- 2 eggs
- 2 teaspoon s American peppermint extract
- 340 g gluten free plain flour
- 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
- 40 g cocoa powder
- 1 tablespoon cornflour (Note, this is cornstarch in the US)
- 1 teaspoon bicarbonate of soda (Note, this is baking soda in the US)
- 1/2 teaspoon salt
- 100 g dairy free milk chocolate buttons
- 100 g dairy free white chocolate buttons
- Around 10 peppermint candy canes (crushed into small pieces)
Instructions
- To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
- Add the eggs and continue to whisk. Add the peppermint extract and whisk again.
- Add the gluten free flour, xanthan gum, cocoa powder, cornflour, bicarbonate of soda and salt. Mix well to form a dough.
- Mix in the dairy free chocolate chips and the crushed peppermint candy canes. Place into the fridge for atleast an hour to chill.
- Whilst the dough chills preheat your oven to 180°C and line 3 large baking trays with baking paper.
- Take your dough out of the fridge and roll into 12 balls. I tend to weigh mine to make sure they are all the same size.
- Spread the cookie balls out on the baking trays. The cookies will spread as they cook, so ensure to leave plenty of room around each cookie.
- Bake for around 13-14 minutes, remove from the oven and leave to cool. The cookies will continue to cook and firm up once they are out the oven and cool.