Candy Cane Cookies

Step 1: Preheat oven to 160 °C or 140 °C fan. Line two large baking trays with non-stick baking paper. Place candy canes in a snap-lock bag. Lay bag on a folded tea towel on a hard surface (a cement path is good) and hit with a hammer to break up the candy canes.

Step 2: Using an electric beater, beat butter, sugar and vanilla until light and creamy. Add egg and beat well. Mix in flour, cocoa powder and coconut using a flat-bladed knife. Mix in only 2/3 of the crushed candy canes. Refrigerate for 30 mins until firm.

Step 3: Roll heaped tablespoons of the mixture into balls. Place onto the prepared trays, leaving room for spreading. Press out until about 1cm thick. Bake for 15 mins swapping the position of the trays halfway through cooking so they cook evenly.

Step 4: As soon as cookies come out of the oven, sprinkle with the remaining candy-cane pieces and press in gently. Leave on trays for 5 mins then lift onto a wire rack to cool completely.