A real eye-catcher for the Santa's stocking, the cookie plate or as an edible decoration for the Christmas tree: our candy cane cookies with fine cocoa.
Recipe for around 20 cookies
Utensils: baking tray and baking paper
Ingredients:
300 g soft butter
150 g powdered sugar
1sachet vanilla sugar
400 g flour
1tbsp fine cocoa powder
1 egg white
Food coloring red
Additional flour to work with
Preparation:
- Beat the butter with the powdered sugar and vanilla sugar until fluffy.
- Add the egg whites and then knead quickly with the flour to form a smooth dough.
- Divide the dough into 2 portions. Knead one half with the fine cocoa and dye it red with the food coloring.
- Wrap the 2 doughs in cling film and chill for about 1 hour.
- Divide the light and red dough into 2 portions.
- Separate 2 pieces of the same size and roll into snakes.
- Wrap them around each other and roll again so that the strands of dough join together.
- Then cut into pieces about 10-13 cm long and shape into candy canes.
- Place the candy canes on a baking tray lined with baking paper, leaving some space between the cookies.
- Bake in a preheated oven at 170° (middle, fan oven 160°) for about 10 minutes. Leave to cool.
