Candy Cane Cookies
It is beginning to look a lot like Christmas . . .
I love singing Christmas songs (as you might know by now), and no Christmas song fits better to my Candy Cane Cookies than this one 😉 With these cookies you really get the Christmas feeling and its hard to decide whether you will use them for decoration or for eating?
I made different versions of these cute Candy Cane Cookies (say that fast three times in a row …) but this one worked best for the candy cane shape. I wanted to go all natural this time and that’s why I colored them with Beetroot instead of artificial food coloring. Therefore my cookies are not super bright red but slightly more pink-purple. The amount I used is not too much to get an overpowering taste of Beetroot (which I think is anyway pretty neutral) and I cannot taste any of it in the cookies. Instead they have a touch of vanilla and a sugary crust.
By the way, I am really proud to tell you that I have won a little contest with these Candy Cane Cookie Photos 😮 My most favorite magazine Sweet Dreams had a little photo competition on Facebook where they choose after each Advent Sunday the best Christmas Cookie Photo and I won the first competition 😉 I will get a little surprise for that and I really cant wait and am already super excited about it! I will let you know what it is once I have it *dancingaroundthechristmastree*
- Cut one small Beetroot or half a big one into small pieces
- Use a food processor or a hand blender to make a very fine Beetroot puree
Candy Cane Cookies
Divide all the ingredients into two and prepare two different dough by:
- Mixing together the dry ingredients in a flat bottom bowl
- Cut the cold butter into pieces and add them to the dry ingredients
- Use a potato masher to incorporate the butter into the dry ingredients (like here, seen on Joy the Baker)
- For the plain dough: Add 1 Tablespoon of Creme Fraiche
- For the red dough: Add 2-3 Tablespoons of the Beetroot Puree
- Knead the dough together quickly and put in the fridge for an hour or even over night
- Flour your working surface and rolling pin and roll out both dough very thinly (about 3 mm)
- Put the plain dough on top of the red dough and roll out once more to combine both dough and make them even thinner
- Cut out stripes about 10cm long and 2cm wide and twist them together
- Start to roll the dough into a thin roll (like on the picture) and roll it in some sugar to cover it completely
- Form the roll into a candy cane and put then on baking paper
- Bake the Candy Cane Cookies at 180°C (160°C fan oven) for about 10 minutes until just becoming brown on the edges
- Let them cook completely and enjoy!
- 250g Flour
- 75g Icing Sugar
- 1 packet of Vanilla Sugar
- 150g Butter, cold
- 1 Tbsp Creme Fraiche or Sour Cream
- 1 small Beetroot or half a big one