I am currently walking around like a pregnant duck! And I am neither pregnant nor a duck.
I suppose you want to know why? I did too much exercise this weekend! 1 hour of personal training, then a nice long bike ride the day after. Too many walking lunges and squats has left me unable to walk properly... or do anything else without looking like a total idiot!


So I didn't go to the gym tonight, instead I baked some cookies! I'm sure my personal trainer would understand, who can resist chocolate after all? And it gives me a chance to use up some candy canes I've had lying around since Christmas.

They are awesome! I knew they would be as I put them in the oven. The scent of minty candy canes with lots and lots of chocolate....mmmmmm. Eat them when they are warm and the chocolate is still melting.


Chocolate Candy Cane Cookies
Donna Hay

110g butter, softened and chopped
1 cup (175g) brown sugar
1 egg
1 teaspoon vanilla extract
1 cup (150g) plain flour, sifted
1/4 cup (25g) cocoa, sifted
1/2 teaspoon bicarbonate of (baking) soda
120g dark chocolate, melted
280g dark chocolate, extra, chopped
120g candy canes, chopped

1. Preheat oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.

2. Add the egg and vanilla and beat until well combined. Add the flour, cocoa, bicarbonate of soda and melted chocolate and beat until just combined. Fold through the extra chopped chocolate.

3. Roll tablespoonfuls of the mixture into rounds. Place on baking trays lined with non-stick baking paper, allowing room for the cookies to spread, and flatten slightly. Press the chopped candy canes into the tops of the cookies and bake for 12-15 minutes or until the edges are firm. Allow to cool on the trays.

Makes 20.