Candy Cane and Chocolate Chip Biscuits

    30 minutes

    Although friends buy candy canes to make these for Christmas I make them more as a post Christmas thing to use up all the ones that have accumulated over the festive season.

    44 people made this

    Serves: 36 

    • 250g butter, softened
    • 1/2 cup (125g) white sugar
    • 2 eggs
    • 2 teaspoons vanilla essence
    • 1/2 teaspoon peppermint essence
    • 2 3/4 cups (340g) plain flour
    • 1 teaspoon cream of tartar
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 (155g) milk chocolate bar, diced
    • 1 cup coarsely chopped peppermint candy canes

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat the oven to 200 degrees C.
    2. In a medium bowl cream together the butter and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint essences.
    3. Combine the flour, cream of tartar, bicarbonate of soda and salt then stir into the creamed mixture until all of the dry has been absorbed.
    4. Mix in the chocolate pieces and chopped candy cane.
    5. Form spoonfuls of dough into balls and place them 5cm apart onto an ungreased baking tray.
    6. Bake for 8 to 10 minutes in the preheated oven.

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    Reviews in English (47)


    I am the author of this recipe and I had originally written one large bar of ghiradelli chocolate for the recipe - the really big bars. The 5 oz bar listed was not my intention so it definately has more flavor when you use more chocolate. It helps to use parchment paper to avoid the cookies sticking to the pan as well.  -  09 Dec 2003  (Review from Allrecipes USA and Canada)


    These cookies were a disappointment. They took a lot of ingredients and a lot of time to make and weren't very flavorful. If I was making them again, I would not chop a chocolate bar by hand but buy the pre-chopped Hershey chocolate chunks. Also, rather than coarsely chopping the candy canes (which took a LONG time), I'd grind them in the food processor to a very fine consistency. Then you still get the flavor without large hard pieces in the cookie that might crack a tooth. I think this recipe does have some potential if someone is willing to take the time to experiment.  -  14 Dec 2002  (Review from Allrecipes USA and Canada)


    I liked this yummy way to use my broken candy canes, but would have some small changes to the recipe: First, defintely grease the cookie sheet! Also, I would add more peppermint extract and maybe more chocolate to give it more flavor. These cookies MUST be removed from the pan immediately because the melted candy cane pieces harden very quickly.  -  08 Dec 2003  (Review from Allrecipes USA and Canada)