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Melbourne 15th March 2021
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Candy Cane Cookies

Candy Cane Cookies

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By Robert Campbell – Master Baker OX RABBIT

Our OX RABBIT signature giant choc chip cookies with a festive season twist! Perfect to share amongst family of all ages & a great way to start the school holidays. 

Ingredients:

  • 250g Lurpak Salted Butter at room temperature
  • 500g CSR brown sugar
  • 500g plain flour
  • 7g baking powder
  • 2 large free range eggs
  • 150g chocolate chips
  • 1 teaspoon mint essence
  • 12 candy canes

Required: 

  • Mixing bowl
  • 2x Large lined baking tray

Method:

  1. Preheat oven to 175 degrees.
  2. Using a kitchen mixer with a paddle attachment, beat together the brown sugar and butter until well combined and fluffy, then add one egg at a time. Mix slowly.
  3. Add 1 teaspoon of mint essence and baking powder, continue to mix slowly until just combined.
  4. Roll the dough into 12 even shaped balls and split over 2 large baking trays, bake for 12 – 15 minutes or until browned on the edges.
  5. After taking them out of the over, immediately place the candy canes onto each cookie. Allow to cool and set, before serving with a glass of milk.
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