Candy Cane Cookies

Making Candy Cane Cookies

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1. Beat the butter and sugar for 3 minutes until pale. Beat in the egg, vanilla and peppermint extract.

   Mark done Start 3 min timer

2. Stir in the flour and salt to a soft dough. Divide it in half and knead the red colouring into one half.

   Mark done

3. Wrap both halves and chill for 30 minutes. Heat the oven to 180°C / 355°F and line two trays.

   Mark done Start 30 min timer

4. Roll a teaspoon of each colour into 10 cm ropes, twist them together and bend the top into a hook. Set 3 cm apart.

   Mark done

5. Bake for 12 minutes until the edges are pale gold. Cool on the tray for 5 minutes.

   Mark done Start 12 min timer

Tips for Making Candy Cane Cookies

• Chill the dough.
• Use gel colouring.
• If your oven runs hot, check at 9 minutes.
• Do not move the cookies while they are warm.

What to Serve with Candy Cane Cookies

• Hot chocolate
• Milk
• Mulled cider
• Tea

Keeping and Reheating

Keeps in an airtight tin for 1 week.

Candy Cane Cookies FAQ: Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.