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Candy cane cookies

This twisted biscuit dough is infused with peppermint for real candy cane flavour.

  • Preparation Time25 mins
  • Cooking Time12 mins
  • Serves25
  • DifficultyEasy
1 box sugar biscuit mix
60g butter, melted
1 egg
120g softened cream cheese
70g plain flour, plus additional for surface
Red food colouring
1 1/2 tsp peppermint essence
1) Preheat the oven to 160C/Gas 3. In a bowl, combine the sugar biscuit mix, melted butter, egg, cream cheese and plain flour; mix together to form dough. Separate the dough into 2 equal portions and place in 2 different bowls.

2) Add red food coloring gradually to 1 bowl of dough, kneading together until the desired shade of red is created. To the second bowl of uncoloured dough, add peppermint essence and knead together.

3) On a plain floured work surface, shape each dough into balls and then roll each ball into 0.5cm-wide ropes, each about 13cm long.

4) For each biscuit, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread the candy canes out on baking sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

Candy Cane Cookies

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