Name: Peppermint candy biscuits
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: Makes about 20
Cuisine: British
Ingredients: 175g plain flour plus a little extra for dusting; 100g butter cut into small cubes; 85g caster sugar; 1 egg yolk; about 5 peppermint candy canes

Home
Recipes
Peppermint candy biscuits

Peppermint candy biscuits

Cassie Best

Save recipe

Makes about 20

Easy

Prep: 25 mins

Cook: 12 mins

Plus chilling

A star rating of 5 out of 5.3 ratingsRate

loading...

These heart-shaped cookies with a crunchy mint filling are fun for children to make and give as a present

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Marshmallows dipped in chocolate

A star rating of 4.8 out of 5.18 ratings

White chocolate pretzel bites

A star rating of 4.7 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

175g plain flour

plus a little extra for dusting
100g butter

cut into small cubes
85g caster sugar
1 egg yolk
about 5 peppermint

candy canes

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per biscuit

kcal99
fat5g
saturates3g
carbs14g
sugars7g
fibre0g
protein1g
salt0.1g

low

Method

step 1

Before you start, read the tips at the bottom of the recipe.
step 2

Tip the flour and butter into a bowl. Use your fingers to squash the lumps of butter into the flour, then rub together until the mixture resembles wet sand. Add the sugar and egg yolk and 1-2 tbsp cold water. Mix together with a blunt cutlery knife, then your hands, until it becomes a soft dough. (Or, get an adult to help you to do this in a food processor.) Wrap the dough in cling film and pop in the fridge for 20 mins to chill.
step 3

Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Put the candy canes in a resealable plastic bag, then wrap in a tea towel. Use a rolling pin to bash them to a chunky rubble. Set to one side.
step 4

Dust your work surface with a little flour, then use a rolling pin to roll out the dough. Cut out heart shapes with your big cookie cutter. Put them on the baking trays, spaced a little apart. Use your small cutter to cut out a little heart in the centre of each big heart. Re-roll your cuttings to make about 20 hearts in total.
step 5

Bake for 8 mins. Carefully remove the trays from the oven, then fill each small heart with a little of the crushed candy cane. Return to the oven for 4 mins more, until the biscuits are just starting to turn golden and the candy cane has melted.
step 6

Once out of the oven, quickly sprinkle the gooey centre of each heart with a little extra crushed candy cane. Leave to set and cool completely on the trays. Once cool, the biscuits will peel straight off the trays. Wrap them in pretty boxes to give as a gift.

RECIPE TIPS

EQUIPMENT YOU WILL NEED

To make these biscuits, you'll need the following equipment: Large mixing bowl; Blunt cutlery knife; Cling film; 2 large baking trays; Baking parchment; Small plastic food storage bag; Tea towel; Rolling pin; 1 big (6cm across) and 1 small (3cm across) heart-shaped cookie cutter; Oven gloves.

BEFORE YOU START

Wash your hands, tie back long hair, if necessary, and put on an apron.

FOR PARENTS

Young children will need help taking the baking trays in and out of the hot oven.

Recipe from Good Food magazine, January 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now