Candy Cane Cookie Recipe
Candy Cane Cookies are super fun if you have little ones to help with the rolling out and shaping. It is like play dough and baking combined! The peppermint gives a bit of bite. Perfect with hot cocoa or coffee.
Servings: 48 cookies
- 200 grams sugar caster
- 125 grams butter Lurpak
- 100 ml milk semi-skimmed, whole preferred
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 525 grams plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- food colouring red
Using a Kitchenaid mixer (or large bowl and wooden spoon), cream together butter and sugar.
Mix in milk, egg, vanilla and peppermint extract.
Stir in flour, baking powder, salt.
Divide dough in half and tint one half with red food colouring.
Cover both doughs and refrigerate for a minimum of 4 hours, preferably overnight.
For each cookie, roll 1 teaspoon of each dough into a 4 inch rope.
Place one red and one white rope side by side and press them firmly together
Twist the dough to make a candy cane.
Place on a baking sheet lined with parchment paper and make a hook at the top of the candy cane.