Double Chocolate Shortbreads with a Peppermint Candy Cane Surprise

Ingredients

Egg-free, Vegetarian

30 minutes + 1-2 hours resting time

Makes 14-16 cookies

• 230g Westgold salted butter (or butter of choice)
• 1/2 cup raw castor sugar
• 1 tsp vanilla
• 1 1/2 cups plain/all-purpose flour
• 1/2 cup white rice flour
• 2 tbs dark dutch processed cocoa
• 150g good quality milk chocolate, roughly chopped
• 1/4 cup finely chopped peppermint candy canes
• 1 tsp flakey sea salt

Method

1. Cream the butter, sugar, and vanilla until light and fluffy.
2. Fold in the flour, rice flour, cocoa, and salt.
3. Next fold in the chocolate chunks and finely chopped candy cane.
4. Roll into a thick log and cover with cling wrap, sealing tightly.
5. Pop into the fridge for 1-2 hours and until the dough is firm.
6. Preheat your oven to 180°C/350°F.
7. Once the dough has rested, slice the dough into roughly 2cm slices.
8. Arrange the slices onto 2 paper-lined baking trays.
9. Bake at 180°C/350°F for 12 minutes.
10. Remove from the oven, sprinkle with sea salt flakes, then allow to cool for 30 minutes.
11. Transfer the shortbreads to a wire baking rack to cool for a further hour before eating.
12. Store in an airtight container in the pantry.