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Candy cane cookies
1 h active | 3 h 33 m total
Nutrition facts per serving:
  • Energy in kcal about 110
  • Fat about 6g
  • Carbohydrates about 13g
  • Protein about 2g
This is needed
This is needed for 45 piece
Butter mixture
  • 225 g sugar
  • 250 g butter, soft
  • 1 pinch salt
  • 1 egg yolk
  • 2 fresh egg
Dark-coloured dough
  • 1.5 tbsp cocoa powder
  • 250 g white flour
Light-coloured dough
  • 1 organic lemon, use grated zest only
  • 250 g white flour
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And that's how it's done
And that's 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.