Description
Festive candy cane shortbread cookies bring winter magic to holiday dessert tables, perfectly blending peppermint crunch with buttery richness. Crisp edges and crumbly centers promise delightful seasonal cheer you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/4 cups (156 g) plain flour
- 110 g (3.9 ounces) unsalted butter, softened
- 1/2 cup (100 g) caster sugar
Flavor and Binding Ingredients:
- 1 egg white (from a free-range egg), at room temperature
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
Dry and Decorative Ingredients:
- 2 teaspoons cornflour
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- Red food coloring gel
- 1 tablespoon granulated sugar, for sprinkling
Instructions
- Cream butter, sugar, peppermint, and vanilla extracts using an electric mixer until the mixture transforms into a light, airy consistency, approximately 6 minutes.
- Separate the egg white in a clean bowl. Incorporate half of the egg white into the butter mixture, blending thoroughly until seamlessly combined.
- Combine flour, cornflour, baking powder, and salt in a separate container. Gradually fold the dry ingredients into the wet mixture, gently mixing until a cohesive dough emerges.
- Partition the dough into two equal portions. Infuse one section with red food coloring, kneading meticulously to achieve uniform pigmentation. Encase both dough segments in cling film and refrigerate for 2 hours to firm.
- Heat the oven to 160°C (140°C fan-forced). Prepare baking trays with parchment paper.
- Roll each dough half into slender 1 cm thick ropes. Intertwine one red and one white rope, creating a marbled effect. Slice into 12 cm segments and curve into traditional candy cane shapes.
- Apply remaining egg white as a delicate glaze and dust with granulated sugar for a sparkling finish.
- Bake for 12–15 minutes until cookies achieve a pale golden hue. Allow cookies to rest on trays for 10 minutes before transferring to a cooling rack.
Notes
- Chill the dough thoroughly to prevent spreading and maintain crisp candy cane shapes during baking.
- Use gel food coloring for more vibrant red color without affecting dough consistency.
- Work quickly when twisting and shaping to keep dough cold and prevent cracking.
- For gluten-free version, substitute plain flour with a 1:1 gluten-free baking blend containing xanthan gum.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 105
- Sugar: 4.5g
- Sodium: 35mg
- Fat: 6.5g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 3mg