These cute little swirled cookies with candy cane topping are made from a delicious peppermint shortbread. They are quick and easy to whip up and the recipe makes about 35.
250g butter, softened
½ cup caster sugar
1 teaspoon peppermint essence
¼ teaspoon salt
2 ¾ cups flour
4 drops red food colouring
4 peppermint candy canes, crushed
Place the butter and sugar in a bowl and beat until creamy. Beat in the peppermint essence and salt. Turn the mixer to a low speed and slowly add in the flour. Beat to form a dough.
Remove half the mixture and set aside. Add the food colouring to the remaining dough and mix until a uniform colour. Roll each dough mixture into 30 x 20 cm rectangles on top of pieces of plastic cling wrap. Place the uncoloured dough rectangle on top of the red coloured dough rectangle and remove the cling wrap from the top.
Cut off any uneven edges, then roll the rectangle into a log using the remaining cling film to help you. Wrap the log in the cling film and place it in the fridge for at least 30 minutes until firm.
Heat oven to 180°C. Cut the log into 5mm thick rounds and place onto baking trays lined with baking paper. Scatter the crushed candy canes over the top and bake for 10 – 12 minutes. Remove cookies from the oven and place in a wire rack to cool.