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Candy Cane Twists
2014-11-13
https://www.metro.ca/userfiles/image/recipes/biscuits-spirales-genre-cannes-de-bonbon-10214.jpg
PT25M
PT15M
PT2H40M
Preheat the oven to 350°F (180°C).Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.Add the egg and beat to combine.Beat in the milk and both extracts.Add the flour in 2 batches, mixing to combine.Form the dough into two balls, one for white the other for red.Add the red food colouring to one of the balls mixing to combine completely.Wrap each ball in plastic wrap and refrigerate for at least an hour to firm.Roll each dough into a rectangle about ¼” (6 mm) thick.Brush the top of the white dough lightly with egg white to help stick the two doughs together.Place the red rectangle on top of the white, pressing down with your fingers to adhere.Trim the edges with a knife so that they are even with a clean edge.Brush the top of the red dough with a little egg white and roll up tightly into a neat little roll.Refrigerate the dough for at least an hour until firm.
36
Foodland Ontario
2
2
3
1
3/4 cup (180 mL) Selection unsalted butter
3/4 cup (180 mL) Irresistibles Bio Organics sugar
1 large egg
1/3 cup (80 mL) 2 % milk
1 tsp. (5 mL) pure vanilla extract
1 1/2 tsp. (7 1/2 mL) peppermint extract
2 1/2 cups (625 mL) Selection all-purpose flour
1/2 tsp. (2 1/2 mL) red food colouring
1 egg whites, whisked
Candy Cane Twists
36
servings
0:25
Preparation
0:15
COOKING
2:40
TOTAL TIME
Ingredients
-
3/4 cup
(180 mL)Selection unsalted butter
-
3/4 cup
(180 mL)Irresistibles Bio Organics sugar
-
1
large egg
-
1/3 cup
(80 mL)2 % milk
-
1 tsp.
(5 mL)pure vanilla extract
-
1 1/2 tsp.
(7 1/2 mL)peppermint extract
-
2 1/2 cups
(625 mL)Selection all-purpose flour
-
1/2 tsp.
(2 1/2 mL)red food colouring
-
1
egg whites, whisked
Preparation
Preheat the oven to 350°F (180°C).
Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
Add the egg and beat to combine.
Beat in the milk and both extracts.
Add the flour in 2 batches, mixing to combine.
Form the dough into two balls, one for white the other for red.
Add the red food colouring to one of the balls mixing to combine completely.
Wrap each ball in plastic wrap and refrigerate for at least an hour to firm.
Roll each dough into a rectangle about ¼” (6 mm) thick.
Brush the top of the white dough lightly with egg white to help stick the two doughs together.
Place the red rectangle on top of the white, pressing down with your fingers to adhere.
Trim the edges with a knife so that they are even with a clean edge.
Brush the top of the red dough with a little egg white and roll up tightly into a neat little roll.
Refrigerate the dough for at least an hour until firm.
Source :
Foodland Ontario
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
