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 TM 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.