When you can't be bothered to make real candy canes, these are the solution. They're delicious, refreshing and perfect for any festive occasion. They're also super fun to make, just make sure you've got some red food colouring/gel on hand or you won't be able to! Also note that intertwining the cookie dough can be tricky, but the result is definitely worth it! We used two drops of peppermint essential oil in the cookies, but you could also use 1 1/2 tsp of peppermint extract. Anyway without further ado, let's get on with the recipe.
P.S Santa loves these cookies - be sure to leave him one on Christmas Eve...
Happy Baking!
The Chai Home 😋
INGREDIENTS
For the cookie dough
230g of butter (soft and room temperature)
200g of caster sugar
390g of plain flour
1x large egg
1x tsp of vanilla extract
1 1/2 tsp of peppermint extract or 1 - 2 drops of peppermint essential oil
1x tsp of baking powder
pinch of salt
For the dough colouring
1x tsp of red food colouring
For the topping
1x egg white whisked
1 - 2 tbsp of sparkling sugar - we used red
METHOD
Add the butter, sugar, baking powder, salt, vanilla and peppermint to a large mixing bowl or to the bowl of your free-standing mixer and beat until smooth.
Scrape down the sides of the bowl and add the egg and beat until well combined.
Add the flour and beat again until fully combined.
Remove the dough and divide it equally into two halves.
Put one half back into the mixer and add the red food colouring. Beat together until evenly distributed.
Pat each half of the dough mixture to form discs, wrap in clingfilm and chill in the fridge for at least 3 hours.
Preheat the oven at least 15-20 minutes before baking and line a baking sheet.
When you're ready to shape the dough you have to work fairly quick because you don't want the dough to get to warm and become to soft.
Pinch off 1 inch round pieces of the red dough and using your hands roll it out to a 5 inch rope. Repeat this step with the white dough too,
Place them side by side, ensuring they are the same size and then twist them together. It can be a little fiddly, but it's worth it.
Transfer to your baking sheet and then repeat until all the dough has been used. Place them about 1- 2 inches apart as they do spread a little when baking.
Top the cookies with the egg white wash and sprinkle with the sparkling sugar.
Pop them on the top shelf of the oven and bake for 12 - 15 minutes or until the edges are just very slightly beginning to colour.
Allow to cool on the baking sheet for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy - they're particularly good with a nice cup of hot chocolate.
Merry Christmas!
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