250 g butter, chopped, chilled
1½ cups icing sugar mixture
3½ cups plain flour
1 tsp peppermint essence
1 bottle red food colouring gel to tint
1 roll decorating ribbon to decorate
- Line 2 oven trays with baking paper. Put butter, sugar, eggs, flour and essence in the bowl of a food processor and process until a dough ball comes together. Remove from bowl and divide in half. Return 1 portion back to bowl, then add a few drops of colouring to tint light red and process until colour is well incorporated.
- Preheat oven to 160°C. Roll 1 Tbsp of the plain dough into a log 30cm long. Repeat with 1 Tbsp of the red dough. Lay side by side and pinch together each end. Cut in half. Gently twist logs together from pinched ends. Transfer each to prepared tray, bending 1 end of each to a candy cane shape.
- Repeat Step 2 with remaining dough to make 46 candy canes. Bake for 15 minutes or until firm to touch. Cool completely on trays. Stand in jars, decorate with ribbon and serve.