• 120g unsalted butter, softened
  • 85g light brown soft sugar
  • 65g golden caster sugar
  • 1 medium egg
  • 1 tsp vanilla bean paste
  • 180 plain flour
  • ½ tsp bicarbonate soda
  • 180g white chocolate, broken into chunks
  • 3 peppermint candy canes, lightly crushed in a sealed food bag


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks, most of the candy canes and ¼ tsp fine sea salt.

  • STEP 2

    Roll the mixture into 10 even-sized balls, about 50g each, between the palms of your hands, then freeze for 30 mins on a baking sheet. Transfer the cookies to the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Sprinkle over the remaining crushed candy canes. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.


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