- 250 g Butter, chopped
- 2 tsp Peppermint Essence
- 1 tsp vanilla essence
- 12 drops Red food colouring
- 330 g plain flour
- 70 g icing sugar
- 170 g white sugar
- 1/2 tsp salt
- 2 egg yolks
Beat butter for 1 minute on speed 5
Add sugars and beat a further 2 minutes speed 5
Fit butterfly. Add in egg yolks, peppermint and vanilla, and beat a further 1 minute speed 4
Remove butterfly, add salt and flour and mix 5 seconds speed 5. Scrape down sides of bowl and in closed lid mode knead 1 minute.
Remove half the mixture from the bowl and wrap in plastic wrap in a square shape.
Add the food colouring to the bowl with the remaining mixture and mix a further 5 seconds speed 5, then mix a little by hand to evenly colour the mixture
Tip this second half of the mixture onto plastic wrap and cover and refrigerate for at least 2 hours
After dough has chilled for ~2 hours, remove and roll each colour separately into a 30cm square shape. Place one of the squares carefully over the other and roll gently to join together. Place back in the refrigerator ~15 minutes to firm up. Preheat oven at this point to 170 degrees C and line baking trays with baking paper
Cut square dough in half to make two rectangles. Slice each rectangly into ~1/4 inch strips widthways. Roll each strip slightly and twist as rolling to form the striped candy cane. Form into candy cane shapes and place on baking tray
Bake 12 minutes until cooked but not browned. Place on cooling rack to cool completely
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.