Oh, yes, more Christmas recipes – and get ready, because there are still a few more to come. :)
These cookies are easy to make - and shape, I promise - and the granulated sugar adds a nice sparkle to them. The recipe comes from DH mag #24, the first issue of that magazine I ever got and it was a present from my good friend Valentina. After taking a look at that issue, I immediately subscribed and became addicted – but that you’ve already noticed. :)
For more holiday inspiration, check the lovely Paul’s beautiful Christmas countdown.
Cinnamon candy canes
from Donna Hay magazine
¾ cup + 1 tablespoon (184g) unsalted butter*
1 cup + 1 ½ tablespoons (218g) caster sugar
1 teaspoon ground cinnamon
2 ½ cups + 2 ½ tablespoons (375g) all purpose flour
1 egg yolk
1 egg white, lightly beaten with a fork
granulated sugar, for sprinkling
Place butter, sugar and cinnamon in a food processor and process until smooth. Add the flour, egg and egg yolks and process until a smooth dough forms – my processor wasn’t strong enough to process the dough, so I prepared it on my Kitchen Aid using the paddle attachment. Lightly knead the dough, divide in two parts and wrap each one in plastic wrap; refrigerate for 30 minutes or until firm.
Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper.
Roll 1 leveled tablespoon of the dough to form a log (roughly 10cm/4in long). Carefully bend the top to form a candy cane and place onto prepared sheets, 2.5cm (1in) apart. Repeat with the remaining dough. Bake for 12 minutes or until golden. Allow to cool.
Brush the canes with the egg white and sprinkle over the sugar. Store the cookies in an airtight container for 2-3 weeks.
* the recipe wasn’t specific about the temperature of the butter, so I used it cold but not too firm (left it out of the fridge for 20 minutes or so)
(Note: pregnant women should not eat raw egg white)