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Candy Cane Biscuits

by Emma Marsden from Christmas on a Plate

These pretty candy cane biscuits are so simple but effective. Twist two-tone biscuit dough and bend to create a candy cane shape. Perfect for Christmas gifts!

From the book


Twisting two different-coloured biscuit doughs together and shaping one end gently into a hook creates these pretty biscuits. If you want to get ahead they’ll keep in an airtight container for up to a week.

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For the vanilla dough:
30g butter, at room temperature
30g caster sugar
1 tsp vanilla extract
60g plain flour
For the red dough:
½ tsp red food paste, such as claret
½ tsp vanilla extract
30g butter, at room temperature
30g caster sugar
60g plain flour
To finish:
1 medium egg white
Golden caster sugar, for sprinkling

Essential kit

You will need a baking sheet.


Make the vanilla dough by beating the butter, sugar and vanilla extract together in a bowl. Slowly add the flour, continuing to beat to incorporate it all. Bring the mixture together with your hands to make a dough, adding a drizzle of water if necessary, then wrap in cling film and chill for 15 minutes.

To make the red biscuit dough, stir together the red food paste and vanilla extract in a bowl. Add the butter and sugar and beat together to make a paste, add the flour and mix, then knead as before. Wrap and chill for 15 minutes.

Line a baking sheet with baking parchment. Preheat the oven to 180°C/160°C fan/gas 4.

Divide each piece of dough into 6 pieces. Roll a plain piece of dough gently with your hands to make a 16cm length. Do the same with a red piece. Twist each piece around the other, then roll very carefully again to shape the dough like a rope. Shape into a candy cane with a crook at one end, then trim the top and bottom to neaten the edges. Put on the baking sheet, then brush with egg white and sprinkle with the caster sugar. Do the same with the rest of the dough to make 6 candy canes. Chill for 10 minutes.

Bake in the oven for 12-15 minutes until golden, then transfer to a wire rack to cool.


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