Snickerdoodles like you didn't know them. I love a good snicker any time of year, especially when there is a doodle involved! And when it is pretty in pink peppermint, even better! Perfect for a Christmas cookie left out for Santa...and the kids will love helping. I'm sure! (goodluck with that!)
Heartwarming. Homemade. Pepperminty. Enjoy.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 70 Grams Candy Canes
- 280 Grams raw caster sugar BUY
- 200 Grams butter cubed BUY
- 2 eggs
- 8 Drops doTERRA Peppermint Oil BUY
- 1 Teaspoon vanilla bean paste BUY
- 2 Teaspoons cream of tartar
- 450 Grams bakers or strong flour
- 1 Pinch pink salt flakes BUY
Preheat oven to 180°C and line 2 trays with baking paper.
Place candy canes into the Thermomix bowl and chop 2 sec/speed 5. Remove from bowl and set aside.
Place golden caster sugar, and butter into Thermomix bowl and chop 8 sec/speed 4.
Cream 30 sec/Butterfly/speed 4. Depending on how soft your butter is, you may have to stop and scrape down the mixture until it combines. Repeat the creaming process until butter is light in colour and fluffing up, maximum 1 min/Butterfly/speed 4. Remove Butterfly.
Add eggs, peppermint oil, vanilla and cream of tartar and mix 10 sec/speed 8.
Add flour and salt and mix 20 sec/Interval.
Add half of the reserved candy canes and combine with a spatula.
Roll mixture into walnut sized balls. Press with the bottom of a glass to flatten. Sprinkle with remaining candy canes. Bake 10 minutes until just cooked. Cool on wire racks. Store in an airtight container in the cupboard.