This is something for visiting children over Christmas. but I'm sure adults would like them too! I've made peppermint bark for several years, but recently, looking on Pinterest, I saw that you could make cookies with a bark topping. I had to try these, as I wanted to take something for my grandchildren when we visited them yesterday. I decided to make a shortbread type dough.
Preheat oven 180C/gas4 and grease a Swiss roll tin and line with a strip of parchment paper down the middle, leaving the ends overhanging to get the cookie out of the tin. Beat 220g butter till creamy and white, then gradually beat in 200g of caster sugar. Keep beating till it's nice and fluffy. Add 1 tspn vanilla extract and a large egg yolk and beat in. Add 240g plain flour plus a pinch of salt and slowly add to the batter till blended. I found it easier to drop spoonfuls of this into the tin as it's a stiff mixture, then using my fingertips I pressed the dough into the tin to make a layer. Prick all over with a fork. Bake till light golden, about 30 mins. While base is warm and still in the tin, spread over 175g of melted dark chocolate, then top with 6 - 8 chopped up candy canes. Cool. Melt 60g white chocolate carefully and drizzle this over the chopped candy. Chill for 30 mins till the chocolate is set. Use the parchment paper to get the cookie out of the tin, then cut into pieces.
Not a very clear photo - sorry. Only had the one on my phone to use.
My grandchildren loved them and I put them in cellophane bags with a pretty ribbon, so they looked very festive. They are of course, sweet, but I like the biscuit layer underneath as a contrast to the sweet topping. Will certainly make them again next year.
Wishing you a very Merry Christmas and a Happy New Year.