Oh, yes, more Christmas recipes – and get ready, because there are still a few more to come. :)
These cookies are easy to make - and shape, I promise - and the granulated sugar adds a nice sparkle to them. The recipe comes from DH mag #24, the first issue of that magazine I ever got and it was a present from my good friend Valentina. After taking a look at that issue, I immediately subscribed and became addicted – but that you’ve already noticed. :)
Cinnamon candy canes
- ¾ cup + 1 tablespoon (184g) unsalted butter*
- 1 cup + 1 ½ tablespoons (218g) caster sugar
- 1 teaspoon ground cinnamon
- 2 ½ cups + 2 ½ tablespoons (375g) all purpose flour
- 1 egg
- 1 egg yolk
- 1 egg white, lightly beaten with a fork
- granulated sugar, for sprinkling
Place butter, sugar and cinnamon in a food processor and process until smooth. Add the flour, egg and egg yolks and process until a smooth dough forms – my processor wasn’t strong enough to process the dough, so I prepared it on my Kitchen Aid using the paddle attachment. Lightly knead the dough, divide in two parts and wrap each one in plastic wrap; refrigerate for 30 minutes or until firm.
- Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper.
- Roll 1 leveled tablespoon of the dough to form a log (roughly 10cm/4in long). Carefully bend the top to form a candy cane and place onto prepared sheets, 2.5cm (1in) apart. Repeat with the remaining dough. Bake for 12 minutes or until golden. Allow to cool.
- Brush the canes with the egg white and sprinkle over the sugar. Store the cookies in an airtight container for 2-3 weeks.
* the recipe wasn’t specific about the temperature of the butter, so I used it cold but not too firm (left it out of the fridge for 20 minutes or so)
(Note: pregnant women should not eat raw egg white)
Makes 40
