Ingredients
For the dough
- 110 g unsalted butter at room temperature
- 100 g icing sugar
- 1 egg
- 1 tsp vanilla extract or essence
- ½ tsp salt
- 220 g all-purpose flour
For the red part
- 2-4 drops red gel food colouring
- 1 tbsp all-purpose flour
Instructions
For the dough
- In a bowl, beat the butter and the sugar using a whisk or an electric mixer.
- Add the egg and vanilla and mix again.
- Add the salt and flour and mix using a spatula or keep using your electric mixer.
- Once the dough comes together, weigh it out and divide it into two parts.
For the red half
- Add a bit of food colouring at a time until it's very red. Then add the flour to adjust the texture.
For assembling
- Take a bit of dough of each colour and roll them out into a thin log. Dust very little flour on the surface because if these logs have too much flour on the outside, they won't stick to each other later.
- Place the logs one next to the other and twirl them. The dough will want to break so be careful and gentle. Once completely intertwined, roll the log back and forth to stick them together. This will also make a smooth surface.
- To accentuate the design more, you can roll each side in opposite directions, which makes the design become tighter. Always do this nice and slowly.
- Cut strips of approximately 14cm/5.5in and place them on a baking tray lined with baking paper or a silicone mat. Bend the tip to make the cane shape. Repeat with the rest of the dough.
- Bake the cookies in a preheated oven at 180°C/350°F for 10-12min, we don't want them to become golden to keep the stripe effect.
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