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Candy Cane Shortbread [Vegan]
The candy-cane-shaped shortbread adds a Christmassy twist to a very delicious and easy-to-make treat!
Ingredients You Need for Candy Cane Shortbread [Vegan]
How to Prepare Candy Cane Shortbread [Vegan]
- In a large bowl or a stand mixer, cream the butter, vanilla, and sugar together. Then with a spoon, stir in the flour and mix into a dough.
- Split the dough into two – wrap one in cling wrap and set aside, then in the bowl, add the red food coloring and a little more flour only if necessary because the coloring can sometimes make the dough a little wet.
- Wrap the red dough in cling wrap too and chill both in the fridge for at least 30 minutes so they can firm up.
- Whilst the dough is in the fridge, line a baking tray with baking paper and pre-heat the oven to 325°F.
- When the dough is chilled, roll out both balls separately (put some flour down on the surface) to about 1/8-inch thickness, cut into thin strips, and roll them a little to make them into thin sausages.
- Then take the red and non-red roll ‘sausage,’ pinch the tops together, twist them around each other and pinch the bottom.
- Now bend the ‘sausage’ into a candy cane shape and then place it on the baking paper and repeat until all the dough is used up.
- Then bake for around 15-20 minutes until the dough has hardened* and browned a little. They will harden more when cooling.
- When done, remove the candy canes from the baking tray and place them on a cooling rack for about 15 minutes – feel free to sprinkle a little sugar on top at this point if you so wish.
- Enjoy!
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