Ingredients
- 215 g dairy free spread
- 140 g icing sugar
- 1 egg
- 1 tbsp cocoa powder
- 315 g gluten free plain flour
- 1 tsp peppermint extract
- 200 g dairy free dark chocolate melted
- 4 peppermint candy canes crushed
Instructions
- Whisk together the dairy free spread and icing sugar until light and fluffy
- Beat in the egg
- Stir in the gluten free flour, peppermint extract and cocoa powder
- Wrap in cling film and chill in the fridge for an hour
- Preheat the oven to 180 oC
- Roll out the dough until 3mm thick
- Cut out 16 cookies using the cutter of your choice
- Place on a lined baking sheet and bake for 12-15 minutes
- Cool the cookies on a wire rack
- Top with the melted dairy free dark chocolate and a sprinkle of the crushed candy canes
