Whisk together the dairy free spread and icing sugar until light and fluffy
Beat in the egg

Stir in the gluten free flour, peppermint extract and cocoa powder
Wrap in cling film and chill in the fridge for an hour

Preheat the oven to 180 oC
Roll out the dough until 3mm thick

Cut out 16 cookies using the cutter of your choice
Place on a lined baking sheet and bake for 12-15 minutes

Cool the cookies on a wire rack
Top with the melted dairy free dark chocolate and a sprinkle of the crushed candy canes