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The original recipe with guaranteed success is for 45 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
Place the butter in a bowl, whisk in the sugar and salt. Mix in the eggs and egg yolk and continue to stir until the mixture becomes lighter in colour. Divide the butter mixture in two.
Add the flour and cocoa powder to one of the butter mixtures, mix to form a dough, flatten slightly. Cover the dough and chill for approx. 2 hrs.
Add the flour and lemon zest to the other butter mixture, mix to form a dough, flatten slightly. Cover the dough and chill for approx. 2 hrs.
Shape the dough into rolls about the thickness of a pencil approx. 15 cm long. Twist one light and one dark roll together into a candy cane shape, place on two trays lined with baking paper and chill for approx. 15 mins.
Bake each tray for approx. 9 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool on the tray.
|Shelf life:||Keep in an airtight container for approx. 2 weeks.|
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