2024 Dec 27
Ready to make your holiday season even sweeter? These candy cane cookies are just what you need for a little extra holiday magic!
Try it out with Aunty D!
Ingredients
Meadowlea fat spread 225 g
Sugar 115 g
Icing sugar 15 g
Egg 1 nos
Vanilla 1 tsp
All-purpose flour 400 g
Red food colouring
Method
In a bowl, combine Meadowlea fat spread, sugar and icing sugar and give it a good mix.
Crack one egg into the bowl and add vanilla extract and mix well until the egg is fully incorporated and the mixture becomes a smooth batter.
Add all-purpose flour to the mixture and mix well.
When the dough begins to come together, use your hands to knead it into a firm but soft dough.
Divide the dough into two parts.
To one half of the dough add a few drops of red food colouring and mix thoroughly until the dough is evenly coloured.
Knead the other half of the dough and form a ball.
Refrigerate the two doughs for an hour.
Take the dough out and roll each portion into long logs.
Lay the red dough and the plain dough next to each other and gently twist the two logs to form the candy cane shape.
Preheat your oven to 160°C.
Place the cookies on a baking sheet and bake for 10 minutes.
Serve these festive candy cane cookies with a warm cup of hot milk tea or your favourite holiday beverage!
Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
