Little candy canes
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Makes about 40
Skip to ingredients
- 200g unsalted butterat room temperature
- 150g caster sugar
- 2 tsp vanilla extract
- 1 egg
- 300g plain floursifted
- red food colouring
Nutrition:
- kcal80
- fat4.4g
- saturates2.7g
- carbs9.9g
- fibre0.2g
- protein0.9g
- salt0.01g
Method
step 1
Cream the butter and sugar in the bowl of an electric mixer, or use a large bowl with a hand-held electric beater. Beat in the vanilla and egg, then add the flour. Beat until smooth, remove from the bowl, halve and blend one half with red food colouring, adding until you get the depth of colour you want. Wrap with clingfilm and chill for about 40 minutes until firm. Heat oven to 180C/fan 160C/gas 4.
step 2
Roll both doughs out to 5mm thick. Cut into ½ cm strips and chill for 5-10 minutes until slightly firm. Take one of each colour, then press on top of each other. Press the ends together then carefully twist and roll them so they become a smooth rope. Shape into a candy cane and put on a baking sheet lined with baking paper (you might need to chill the dough between rollings if it gets too soft). Chill for 10 minutes then bake for 8 minutes. Cool on a baking rack.
