Candy cane biscuits desserts recipes
Ingredients
2 cups plain flour
1/2 cup icing sugar mixture
200g butter, chopped
1 teaspoon vanilla essence
1 1/2 cups pure icing sugar
1 eggwhite, lightly whisked
red food colouring
cellophane and ribbon, to decorate
Candy cane biscuits desserts recipes
Method
Step 1
Line 2 large baking trays with baking paper. Place flour and icing sugar mixture in a food processor. Add butter. Process in short bursts until the mixture resembles coarse breadcrumbs.
Step 2
Add vanilla essence and 2 tablespoons of cold water. Process, in short bursts, until mixture just comes together. Turn dough onto a piece of baking paper. Divide dough in half. Roll each portion out between 2 pieces of baking paper until 7mm thick.
Step 3
Using a 7cm to 8cm long candy cane-shaped cutter, cut out shapes (see note). Place shapes on prepared trays. Roll together remaining dough and repeat. Refrigerate for 20 minutes. Preheat oven to 180°C.
Step 4
Bake biscuits for 10 minutes, swapping trays over halfway through cooking. Allow to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
Step 5
Sift pure icing sugar into a bowl. Add eggwhite. Stir until smooth. Add 2 to 3 drops of red food colouring. Stir until icing is pink. Spoon icing into a snap-lock bag. Snip off one corner. Pipe icing over cookies. Set aside for 20 minutes to set. Place cookies in cellophane bags. Secure with ribbon.
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