Candy cane cookies

Candy cane cookies

Total: 3 hr 33 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 110 kcal
, Fat: 6 g
, Carbohydrate: 13 g
, Protein: 2 g

Ingredients

45 pieces

Hint:

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.

Butter mixture

250g butter
225g sugar
1pinch salt
2 fresh eggs
1 egg yolk

Dark-coloured dough

250g white flour
1 ½tbsp cocoa powder

Light-coloured dough

250g white flour
1 organic lemon, use grated zest only
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How it's done

Butter mixture

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.

Dark-coloured dough

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.

Light-coloured dough

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.

To shape

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.

To bake

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.

Good to know
Shelf life: Keep in an airtight container for approx. 2 weeks.

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