I’ve started baking some christmas cookies.. shh, don’t tell anyone!
It’s like this every year. Christmas is way too short to fit in all the things I want to do and bake so I have to start early. I’m pretty sure that’s a good excuse.
I haven’t done any decorations yet, just some baking, drinking mulled wine and chai latte and listening to good old Frank Sinatra. Next weekend we’ll put up the decorations and the weekend after that, the christmas tree! My favorite!
We usually have huge christmas trees (have you seen Christmas vacation with Chevy Chase? It’s almost like that). Every year we say “next year we have to get a smaller one”, but somehow we always end up with an even bigger than the previous one. You don’t hear me complaining (until after christmas that is).
Anyway, I’m not sure why candy canes are associated with christmas, but I can tell you one thing. These cookies are good. Like really good.
Candy cane chocolate cookies
Makes 8-10 large cookies
Feel free to double this recipe if you want more cookies as this is a quite small batch!
175 g dark chocolate (70%), chopped
25 g salted butter
30 g all purpose flour
1/2 ml (or about 1/10 of a teaspoon) baking powder
1/4 tsp salt
1 large egg
75 g granulated sugar
1/2 tsp vanilla extract
100 g milk chocolate, melted
Crushed candy cane
Melt 100 grams of the chocolate and the butter in a double boiler. Let cool.Mix flour, baking powder and salt in a bowl. Set aside.
Beat egg, sugar and vanilla until pale and fluffy, about 8-10 minutes.
Stir in chocolate mixture and 75 g chopped chocolate. Add flour mixture and stir until completely smooth.
Let mixture rest in room temperature for 15 minutes or so. Meanwhile, heat the oven to 175°C (350F). Spoon about 2 tbsp of dough for each cookie onto a sheet with baking paper leaving some space between cookies. Bake for 8-10 minutes. Let cool.
Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Put cookies on a wire rack to harden.