Description
Festive and fun candy cane cookies with a soft vanilla base and a vibrant red twist, perfect for the holidays!
Ingredients
Scale
- 110 g unsalted butter at room temperature
- 100 g icing sugar
- 1 egg
- 1 tsp vanilla extract or essence
- ½ tsp salt
- 220 g all-purpose flour
- 2–4 drops red gel food colouring
- 1 tbsp all-purpose flour
Instructions
- In a bowl, beat the butter and the sugar using a whisk or an electric mixer.
- Add the egg and vanilla and mix again.
- Add the salt and flour and mix using a spatula or continue with the electric mixer until the dough comes together.
- Weigh and divide the dough into two equal parts.
- To one half, add the red food colouring a little at a time until a deep red is achieved, then add 1 tbsp flour to adjust texture.
- Roll a small amount of each dough into thin logs with very little flour on the surface.
- Place one red and one white log side by side, then twist gently to form a spiral. Roll back and forth to smooth and stick them together.
- For a tighter twist, roll each side in opposite directions slowly.
- Cut the log into approximately 14cm/5.5in pieces and shape the top into a cane.
- Place on a baking tray lined with parchment paper or a silicone mat.
- Bake in a preheated oven at 180°C/350°F for 10-12 minutes. Do not let them brown to maintain the candy cane stripes.
Notes
Handle the dough gently to avoid breakage while twisting. Avoid over-flouring the surface so the dough sticks together nicely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: cookies