Candy Cane-Chip Cookies

Step 1: Preheat oven to 160C or 140C fan forced.

Step 2: Line two large baking trays with non-stick baking paper.

Step 3: Place candy canes in a snap lock bag and lay the bag on a folded tea towel on a hard surface (a cement path is good) and hit with a hammer or a small skillet/fry pan is also good to break up the candy canes.

Step 4: Using an electric beater, heat butter, sugar and vanilla until light and creamy and then add the egg and beat in well.

Step 5: Mix in flour, cocoa powder and coconut using a flat bladed knife.

Step 6: Mix in only 2/3 of the crushed candy canes and then refrigerate the mix for 30 minutes until firm.

Step 7: Roll heaped tablespoons of the mixture into balls and place onto the prepared trays, leaving room for spreading.

Step 8: Press out until about 1cm thick.

Step 9: Bake for 15 minutes swapping the position of the trays halfway through cooking so the cook evenly.

Step 10: As soon as cookies come out of the oven, sprinkle with the remaining candy cane pieces and press in gently.

Step 11: Leave on trays for 5 minutes then lift onto a wire rack to cool completely.