Name: Candy cane shortbread cookies
Ingredients: 110g unsalted butter, softened; 1/2 cup caster sugar; 1/2 tsp peppermint extract; 1 tsp vanilla extract; 1 egg white (from free-range egg), at room temperature; 11/4 cups plain flour; 2 tsp cornflour; 1/2 tsp baking powder; 1/4 tsp table salt; Red food colouring gel; 1 Tbsp granulated sugar, to sprinkle

Inspired by candy cane lollies, these shortbread cookies are the perfect gift to give this Christmas. With a hint of mint, it’s perfect with a cup of tea or on its own!

Ingredients

110g unsalted butter, softened

1/2 cup caster sugar

1/2 tsp peppermint extract

1 tsp vanilla extract

1 egg white (from free-range egg), at room temperature

11/4 cups plain flour

2 tsp cornflour

1/2 tsp baking powder

1/4 tsp table salt

Red food colouring gel

1 Tbsp granulated sugar, to sprinkle

Method

Step 1

Beat butter, sugar, peppermint and vanilla with an electric stand mixer for 6 minutes, until light and creamy.

Step 2

Whisk egg white in a separate bowl. Add half to the butter mixture and beat well until combined.

Step 3

Whisk together flours, baking powder and salt. Add to butter mixture and beat until combined.

Step 4

Divide dough in half. Add a few drops of food colouring to one half and mix until combined. Wrap each dough half separately. Refrigerate for 2 hours.

Step 5

Preheat oven to 160°C/140°C fan-forced. Line three large oven trays with baking paper. Divide each dough half into four portions. (You’ll have eight pieces.) Roll each out on a lightly floured surface to form a 1cm thick rope. Cut ropes in half. Press a red piece and white piece together, twist to combine, then roll again to a 1cm thick rope. Cut into 12cm lengths and shape into candy canes. Place on the trays. Repeat with remaining dough.

Step 6

Brush the remaining egg white on the cookies and sprinkle with sugar. Bake in batches, for 12–15 minutes, until pale golden. Leave cookies on trays for 10 minutes to firm.

candy cane shortbread cookies — *(Credit: (Photography Tim Roberts; styling Lucy Busuttil; recipes Jessica Brook and Sarah Murphy; food preparation Ismat Awan and Tamika O’Neill))*

Cook’s tips

You can make the dough a few days ahead. Refrigerate it until you’re ready. Knead the dough to soften it. If you’re not a peppermint lover, leave out the extract. Store cookies in an airtight container for up to four days.

What is the secret to making good shortbread cookies?

The secret to good shortbread cookies lies in the butter you choose to use. never use margarine, ensure you use real butter and they should come out perfect!

What are common mistakes when making shortbread?

Overworking the dough is a common mistake many people make when making shortbread cookies. Don’t add too much flour and work the dough as little as possible to ensure melty and crumbly cookies.

What is the difference between a butter cookie and shortbread cookie?

Butter cookies contain eggs whereas shortbread can be made with or without eggs. Shortbread cookies are also more crumbly than butter cookies.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Jessica Brook