Preheat the oven to 180ºC/350F and line a baking tray with parchment paper.

Toss the butter and sugar into a bowl and whip on medium speed until light and fluffy, approximately 3 minutes.

Add the cornflour, cocoa powder and flour and whip on low until well combined and no dry portions remain in the bowl.

Place the dough between 2 equal portions of parchment paper and roll out the dough to ½ inch thickness.

Pull away the top piece of the paper and lightly flour the top of the dough to smooth it out.

Press a round cookie cutter into the edge of your dough and lightly slide a thin offset spatula underneath your cookie and lift up, lightly pressing the top of your edges to loosen away from the cookie cutter.

Place onto the prepared tray with 1 inch between each cookie.

Bake in the oven until lightly matte in appearance, approximately 14 minutes.

Remove and place on a cooling tray to cool completely.

Once cooled, pair off the evenly matched cookies.

Place the confectioner’s sugar, peppermint extract and milk in a bowl and combine until smooth.

Spoon or pipe into the center of one cookie and sandwich together with a second.

Press half of the cookie edges into the crushed candy canes, leaving a portion uncovered.

Meanwhile, place the chocolate and coconut oil into a double boiler on low heat until the chocolate is melted and smooth or melt together in a microwave.

Dip the uncovered portion of your cookies into the chocolate coating and sprinkle over more crushed candy canes.

Place on a parchment surface to set completely.

Grab one or two and enjoy alongside your favorite hot beverage.

Dig in!