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1
Preheat oven to 375u00b0.
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2
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).
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3
Wrap ball in cling wrap and chill in the fridge for 1 hour.
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4
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 1/2 cm thick, cut out with Christmas shapes.
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5
If you want to hang the cookies on the tree make sure to poke a hole in the top, using a chopstick.
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6
Place cookies carefully on a non-stick baking tray and bake in the oven for 7 - 8 minutes.
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7
Leave to cool on the trays for 2 minutes then transfer them onto a wire rack to cool.
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8
For the frosting, melt the chocolate baking chips and coat the cooled cookies on one side.
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9
While the chocolate is still wet sprinkle with the crushed Peppermint Bark and sparkles.
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10
Leave to set somewhere cool, and then tie a ribbon or piece of string through each cookie and hang on your Christmas Tree.
