Christmas Peppermint Bark Cookies

Instructions

• 1

  Insert the wire rack into position 5. Set the oven to Bake, Convection, 165°C, for 12 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place the butter, sugars, bicarbonate of soda, salt and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat on high speed until pale and creamy. Scrape down the bowl if necessary.

• 3

  With the mixer on, add the eggs one at a time, until incorporated.

• 4

  Add the flour and 370g of the peppermint bark. Mix on low speed until just combined, scraping the bowl as necessary.

• 5

  Divide the dough evenly into 24 portions. Roll each portion into a ball.

  Tip: Dough balls can be frozen for up to 1 month. When ready to bake, place the balls on the baking paper lined pizza pan and stand at room temperature for about 1 hour before flattening slightly and cooking.
• 6

  Spray the pizza pan with cooking spray and line with baking paper. Place 6 cookie balls evenly spaced apart on the pan and flatten slightly. Refrigerate the remaining balls.

• 7

  Once preheated, place the pan in the oven and bake for 12 minutes.

  Tip: If cooking from frozen, preheat in step 1 before cooking.
• 8

  The cookies should be golden brown, crisp around the edges, and soft in the centre. If not, bake them a little longer.

• 9

  Sprinkle the hot cookies with a little peppermint bark. Cool the cookies for a few minutes on the pan before transferring to a wire rack. Repeat the process with the remaining cookie balls.

• 10

  Serve the cookies warm or cool. Store in an airtight container for up to 5 days.