These have been on my mum’s annual Christmas bake list for as long as I can remember. They are probably the most basic cookie to make, and they are a favourite year after year. If you are following a low-FODMAP diet, you will have to be careful about which candy canes you use as many varieties contain high-fructose corn syrup which is a definite no-go. As far as regular corn syrup goes, Monash university has not weighed in on it yet, but they have given rice malt syrup a pass as it contains 0% fructose. For this reason, I believe regular corn syrup will not trigger symptoms as it is also 100% glucose (no fructose). But approach cautiously and at your own risk, as I am not a doctor or food scientist. If you want to be completely safe, find candy canes made with regular cane sugar… often the ‘organic’ varieties (even as a health food enthusiast, that makes me giggle… organic candy canes lol).
Gluten-free Candy Cane Shortbread
- 2 oz sugar
- 4 oz butter
- 6 oz all-purpose gluten-free flour
- 4 regular sized candy canes
- 1/8 tsp peppermint extract
Preheat oven to 350°F
Crush candy canes in a food processor or with a rolling pin in a tea towel lined with parchment paper. You don't want powder, nor do you want large chunks. Something in the middle is perfect.
Cream the butter, sugar and extract until very light and fluffy
Add the crushed candy cane and stir slowly to incorporate
Add the flour, mixing gently, until the dough comes together in a ball.
split the dough into balls roughly 10g each and use the heel of your hand to flatten onto a cookie tray. Make them as thin as possible and only put 12 cookies onto the tray at a time as they spread a lot.
Bake for about 11 minutes, or until lightly golden around the edges. Warning: do not bake until the cookie is brown... it will taste burnt
Cool completely before eating. These actually taste fantastic if they are chilled first.