RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Candy Cane Cookies
❤️ Save to Favorites
Share:
Servings:
20 cookies
Author:
Lorena Salinas from Cravings Journal
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Course:
Cookies
Keywords:
cookie
Christmas
Cookies
candy cane
🧂 Ingredients
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
Save Selections
Instructions
1
In a bowl, beat the butter and the sugar using a whisk or an electric mixer.
2
Add the egg and vanilla and mix again.
3
Add the salt and flour and mix using a spatula or keep using your electric
mixer.
4
Once the dough comes together, weigh it out and divide it into two parts.
5
Add a bit of food colouring at a time until it's very red. Then add the flour to
adjust the texture.
6
Take a bit of dough of each colour and roll them out into a thin log. Dust very
little flour on the surface because if these logs have too much flour on the
outside, they won't stick to each other later.
7
Place the logs one next to the other and twirl them. The dough will want to
break so be careful and gentle. Once completely intertwined, roll the log back
and forth to stick them together. This will also make a smooth surface.
8
To accentuate the design more, you can roll each side in opposite directions,
which makes the design become tighter. Always do this nice and slowly.
9
Cut strips of approximately 14cm/5.5in and place them on a baking tray lined
with baking paper or a silicone mat. Bend the tip to make the cane shape. Repeat
with the rest of the dough.
10
Bake the cookies in a preheated oven at 180°C/350°F for 10-12min, we don't want
them to become golden to keep the stripe effect.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
