Do not laugh when i say that i have never eaten a candy cane before. I know it tastes peppermint because everyone says so. I received a couple of candy canes during a christmas gathering at a church last year and i gave it to the children..but when i saw Chris posted some elegant shortbreads last week with candy canes. i was very keen to try. Firstly, It is just not candy cane , it is a shortbread and the shortbread is also studded with chocolate all over. Secondly, it is also simple to make. We just need to cream the butter and sugar and add in the flour, pat it on the tart pan, bake and we are almost done with it. When it's ready, sprinkle the candy canes and the choc chips all over and return to oven for 2 mins and the shortbread is ready.
Is candy cane only available at this time of the year? i cant seem to find candy canes from the supermarket and i finally got it from Famous Amos cookies outlet. I have added some cocoa powder to make a chocolate version of shortbread, if you prefer non chocolate ones, then you can add in all 125gm plain flour. Recipe can be easily doubled. Watch out for the baking time as we do not want to overbake these shortbreads otherwise they will turn out to be hard cookies. It will harden as it cools. This delightful shortbreads are also quick to make, get the butter out few hours before work on it, a lovely treat for the holiday season.
Recipe ( from The Cafe Sucre Farine )
makes three 41/2 inches shortbread
4oz butter, softened
1/4 cup sugar
110gm plain flour
15gm cocoa powder
2-3 medium sized candy canes
enough chocolate chips to sprinkle ( i used a mixture of regular and twin choc chips)
1. Preheat oven to 175C. Line a sheet pan with parchment paper if desired and place tart pans with removable bottom on top of the parchment paper.
2. Crush the candy canes into pieces with a rolling pin or use a knife to chop them into pieces.
3. In the bowl of an electric mixer, beat butter and sugar till soft and fluffy, this will take 2-3 mins. Add salt and mix to combine.
4. Divide the dough between the tart pans with removable bottoms. Pat dough into pan to form a level surface. Dough should not come more than 1/2 way up sides of the pan to allow rising during baking. Place shortbread in oven for 20-25 mins. Remove from oven.
5.Top immediately with 1 tablespoon of crushed peppermint and fill the rest of the spots with choc chips.
6. Return to oven for exactly 2 mins, remove and transfer pans to a cooling rack.
I am submitting this post to Baby Sumo's Christmas Recipes Collection 2013 hosted by Baby Sumo of Eat Your Heart Out