Events and Celebrations

Candy Cane Cookies

prep 50 mins, plus cooling cook 15 mins
  • 1 quantity Vanilla Biscuits dough, chilled (see page 168)
  • ½ quantity Royal Icing (see page 10)

First make the candy cane template. On paper draw a walking stick, 1 cm (½ inch) wide and 10 cm (4 inches) long, with a curved end, then cut it out. Roll out the biscuit dough on a lightly floured surface. Lay the template over the dough and cut around it about 25 times using a small, sharp knife or scalpel.

Space the shapes slightly apart on greased baking sheets. Re-roll the trimmings to make extras. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes or until pale golden. Transfer to a wire rack to cool.

Put the royal icing in a pastry bag fitted with a plain nozzle and pipe a zig-zag line of icing along each cookie. Leave the cookies in a cool place to set for at least 1 hour before serving.

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