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    Ghirardelli Peppermint Bark Tree Cookies

      Servings:   12 cookies

    Ingredients
      COOKIES
      1 cup soft butter
      1 cup confectioner's sugar
      1 egg
      1 tsp vanilla
      3 cups plain flour
      pinch of salt
      FROSTING
      1 3/4 cups / 10oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, melted
      1 cups Ghirardelli Peppermint Bark (SQUARES or Baking bar) crushed into small bits
    Directions

    • Preheat oven to 375°.
    • Using a food processor, blitz all the cookie ingredients together until big lumps start to form and then bring together with your hands into a large ball. (If you don't have a food processor you can do this by rubbing the flour and butter together with your fingertips, add the rest of ingredients and bring it all together with your hands).
    • Wrap ball in cling wrap and chill in the fridge for 1 hour.
    • Once chilled and firm, lightly flour a work surface and rolling pin, cut dough in half and place the other half back in the fridge while you roll out the first batch.
    • Roll out dough until about ½ cm thick, cut out with Christmas shapes.
    • If you want to hang the cookies on the tree make sure to poke a hole in the top, using a chopstick.
    • Place cookies carefully on a non-stick baking tray and bake in the oven for 7 - 8 minutes.
    • Leave to cool on the trays for 2 minutes then transfer them onto a wire rack to cool.
    • For the frosting, melt the chocolate baking chips and coat the cooled cookies on one side.
    • While the chocolate is still wet sprinkle with the crushed Peppermint Bark and sparkles.
    • Leave to set somewhere cool, and then tie a ribbon or piece of string through each cookie and hang on your Christmas Tree.

    EQUIPMENT:

    • Christmas Tree shaped cookie cutter
    • Chopstick for making a hole
    • Rolling pin
    • Food processor or large mixing bowl
    • Baking trays
    • Ribbon for tying the biscuits on the tree (optional)