Candy cane cookies

Total time: 3hr 33m
Preparation Time: 60m

For 45 piece

Nutritional Information

Contains 110 Kcal, 2g Protein, 13g Carbohydrates, 6g Fat


  • Butter mixture
  • 250 g butter, weich
  • 225 g sugar
  • 2 fresh eggs
  • 1 pinch salt
  • 1 egg yolk
  • Dark-coloured dough
  • 250 g white flour
  • 1.5 tbsp cocoa powder
  • Light-coloured dough
  • 1 organic lemon, use grated zest only
  • 250 g white flour

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  • 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.
  • Shelf life:

    Keep in an airtight container for approx. 2 weeks.

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