Candy cane biscuits Recipe
Ingredients
250g butter, at room temperature
210g (1 1/3 cups) icing sugar mixture
2 teaspoons vanilla essence
2 eggs
6 drops red food colouring
450g (3 cups) plain flour
Candy cane biscuits Recipe
Method
Step 1
Use an electric beater to beat together half the butter, icing sugar mixture and vanilla in a bowl until pale and creamy. Add 1 egg and beat until well combined.
Step 2
Repeat, in a separate bowl, with the remaining butter, icing sugar mixture, vanilla and egg. Add the red food colouring and stir to combine.
Step 3
Sift half the flour over 1 portion of butter mixture. Use a round-bladed knife in a cutting motion to mix until combined. Bring the dough together in the bowl. Cover with plastic wrap and place in the fridge for 30 minutes to rest. Repeat with remaining butter mixture and flour.
Step 4
Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Roll 1 teaspoonful of the pink dough into a log about 20cm long. Repeat with 1 teaspoonful of the plain dough. Use your fingers to gently press the logs together at one end. Gently twist the logs together. Place on the lined tray and carefully bend one end to form a candy-cane shape. Repeat with the remaining dough to make 20 biscuits. Bake in oven for 20 minutes or until golden. Transfer to a wire rack to cool completely.
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