Ingredients

• 185 grams butter, softened
• 1 teaspoon vanilla essence
• ¼ cup caster sugar
• ⅓ cup firmly packed brown sugar
• 1 egg, lightly beaten
• 1 pinch of salt
• 1½ cup self raising flour, sifted
• 140 grams white chocolate chips
• 100 grams peppermint candy canes (approx. 8), crushed, divided

Instructions

• Beat the butter, vanilla essence and sugars in a large bowl with an electric mixer until light and fluffy. Add the egg and pinch of salt, beat until well combined. With a spoon, mix in the flour, choc chips and ¾ of the candy canes (reserving some candy canes to decorate the top of the cookies).
• Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
• Spoon heaped teaspoons of mixture onto lined baking trays. Decorate the top of the cookies with the reserved crushed candy canes
• Bake the cookies over indirect medium-low heat for approximately 12 minutes, or until lightly golden.
• Transfer to a wire rack to cool. Store up to one week in an airtight container.