We tend to cook quite a bit during the school holidays. This serves a dual purpose, not only does it feed the kids and it gives them something purposeful to do. I found this Candy Cane Cookie recipe at Crunchy Domestic Goddess and was very excited to find it. You see even though I have used candy canes before in my Milky Way Sleighs, I actually quite detest Candy Canes. I think I wouldn’t feel so passionately about them if all my children were older, but still having a number of young ones, I find that they are incredibly messy and the kids suck on them for ages, which is incredibly bad for their teeth.
We had a decent stash of Candy Canes which had been given to us left over after Christmas and thought that turning them into cookies would be a great way to use them up. We modified the recipe to our liking and although they tasted great, they did come out a little flat. After Christmas this year, when we make them again, I will try using self raising flour and see if that gives them a little more lift.
Candy Cane Cookies
Ingredients:
- 2 3/4 cups all-purpose flour (would try self raising flour next time)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 225 grams butter, softened
- 3/4 cup caster sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1.5 cups white chocolate chips
- 1 cup candy canes
Method:
- Preheat oven to 160 degrees Celsius.
- You can use a food processor to grind the candy canes, but we don’t have one, so simply used the good old fashioned mortar and pestle to crush them up.
- In a large bowl cream butter, sugars and vanilla extracts until light and fluffy.
- Add eggs one at a time, mixing well between adding the next or mixture will curdle.
- Mix flour, baking powder and salt in small bowl.
- Add flour mixture to wet ingredients in small batches and beat lightly
- Add white chocolate chips and mix with a wooden spoon.
- Add candy canes and mix again.
- Place large tablespoons on to lined baking trays, allowing room for spreading.
- Bake for 8 – 10 minutes, or until golden.
- Cookies will harden upon cooling, so leave on tray for a few minutes, then remove to a wire rack to cool further.
- 2¾ cups all-purpose flour (would try self raising flour next time)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 225 grams butter, softened
- ¾ cup caster sugar
- ¾ cup packed brown sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- 1.5 cups white chocolate chips
- 1 cup candy canes
- Preheat oven to 160 degrees Celsius.
- You can use a food processor to grind the candy canes, but we don't have one, so I simply used the good old fashioned mortar and pestle to crush them up.
- In a large bowl cream butter, sugars and vanilla extracts until light and fluffy.
- Add eggs one at a time, mixing well between adding the next or mixture will curdle.
- Mix flour, baking powder and salt in small bowl.
- Add flour mixture to wet ingredients in small batches and beat lightly
- Add white chocolate chips and mix with a wooden spoon.
- Add candy canes and mix again.
- Place large tablespoons on to lined baking trays, allowing room for spreading.
- Bake for 8 - 10 minutes, or until golden.
- Cookies will harden upon cooling, so leave on tray for a few minutes, then remove to a wire rack to cool further.
The Family Menu Plan For This Week
Baking: Banana Cake
Monday: Marinated Steak and Garlic Mashed Potatoes
Tuesday: Chicken Korma
Wednesday: Pan Fried Fish With Salad
Thursday: Egg and Bacon Tarts
Friday: Left Overs
Saturday: Tacos
Sunday: Sausages and Salad
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.
And for even more menu planning ideas, you can also head on over to “I’m an Organizing Junkie” for Laura’s regular Menu Plan Monday posts.