- 30 mins
- 10 mins
Mix butter, icing sugar, egg, essence and vanilla in a large bowl. Stir in flour and salt.
Divide dough in half. Weight dough to ensure equal portions. Blend red food colour gel into one half of the dough until it is red.
Preheat oven to 160C (fan forced). Line 2 baking trays with baking paper. Roll 1 tablespoon of each dough into a long strip. Braid white and red dough strips together like a rope and gently roll to combine the two strips. Cut into two equal pieces and place on ungreased baking tray. Curve top of dough down to make the hook of the candy cane.
Bake for 10-15 minutes, or until cooked. Let cool on tray slightly, before moving to rack to cool completely.
If you feel your dough is getting too soft, pop it into the fridge for 10 minutes to make it easier to handle.
Stored in an airtight container, uncooked dough will keep for up to 2 days in the fridge.
Stored in an airtight container, baked cookies can be kept for up to 3 days