Candy Cane Shortbread Bars

When the holidays come around, we start thinking about what new items we can include in our annual cookie tins. We saw this recipe posted on Taste of Home and thought we'd give them a try with our flour!

These bars have a shortbread cookie base, peppermint icing centre, and white chocolate top layer. What's more festive than a recipe where you sprinkle crushed candy canes on top?  They look very pretty and would make a great addition for a cookie exchange. 

The final result is on the sweeter side (thanks to the icing and white chocolate combination), so we recommend cutting them into small squares or rectangles. If you're like us and don't want something too sweet, you could either skip the icing layer in the middle altogether or substitute dark chocolate for the white chocolate on top.

Prep: 1 hour 
Cook time: 20 to 25 minutes
Yield: 24 bars

Ingredients (cookie base):​

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg yolk
• 1-2 tsp peppermint extract
• 2 cups GF Patisserie All Purpose Flour 
• ½ tsp xanthan gum
• ⅛ tsp salt 

Ingredients (peppermint icing):​

• ¼ unsalted butter, softened
• 2 cups icing sugar 
• 2-4 tbsp milk (plus more if needed)
• 1 tsp peppermint extract (plus more if desired)
• red food colouring (optional)

You'll also need:

• 8 oz white chocolate
• ½  cup crushed candy canes

​Method (cookie base):

1. Preheat oven to 350°F.
2. Line a 9 x 13-inch pan (this is a quarter sheet size baking pan) with parchment paper.
3. In a large bowl, cream the butter and brown sugar until light and fluffy.
4. Scrape down the bowl and add the egg yolk and peppermint extract, then beat until combined.
5. Sift the flour, xanthan gum and salt together. Add gradually to the creamed butter and sugar until fully mixed in.
6. Press into an even layer on the prepared pan.
7. Bake for 20 minutes or until the edges are just golden brown. (Be sure not to overbake, you want the bars to stay soft and not be crunchy.)
8. Cool completely in the pan on a wire rack.

Method (peppermint icing):

1. In a bowl, cream the butter and then add the icing sugar. (Once you add the sugar start mixing on low speed to prevent sugar flying everywhere.)
2. Beat the butter and sugar together until smooth, then add the peppermint extract and milk. 
3. Add food colouring if desired.
4. Spread into an even layer over the cooled shortbread.

Method (white chocolate topping):

1. In a double boiler, or a bowl set over simmering water, melt the white chocolate.
2. Stir with a spatula until fully melted, then set aside and let cool slightly.
3. Pour the chocolate over the icing layer, then carefully spread with a spatula into an even layer.
4. Sprinkle the top with the crushed candy canes, then let stand until set.
5. To cut, lift the bars out of the pan with the edges of the parchment. Use a sharp knife to cut into bars, square, diamonds or triangles.

Tips:

• For a less sweet version, skip the middle icing layer altogether, or substitute dark chocolate for the white chocolate layer.
• Cut into bars before the chocolate on top is fully set to keep the chocolate layer from cracking. Otherwise be sure to dip your knife in hot water (and wipe off) before cutting.
• When pouring the chocolate over the icing layer, pour evenly to make it easier to spread to the corners. Try to avoid pouring it all in the centre.
• The food colouring in the icing is optional. 
• Add more or less peppermint extract to the recipe as desired.