Candy cane biscuits are really cute and simple to prepare, double flavored short crust biscuits, an excellent idea for homemade gifts that will surely be more appreciated than any other store bought present as well as being personalized and delicious, made with the love.
Last year I made gingerbread cookies decorated with icing, given to relatives and friends, this year I went on something even more simple, short crust pastry in three different flavors: classic, cocoa and beetroot. That's right, beetroot, I would like to avoid chemicals for my recipes and use as many natural ingredients as possible. If you can't find beetroot flour, alchermes can be an alternative, the taste may not be for everyone, but I recommend trying it because it goes very well with the short crust pastry.
These biscuits are also excellent for what I call Stress Baking, when you are sad you just weave couple of biscuits and you'll see that you feel better. In these times where everything seems to run at the speed of light, weaving small worms of short crust pastry can really reconcile the days. In addition to the fake candy cane, also make some wreaths, all packaged in small bags or boxes with a bow, will make your Christmas and that of relatives and friends even sweeter.
Happy baking!
Recipe
Preparation time 10 minutes + 30 minutes rest
Baking time 10-12 minutes
Servings 30
Ingredients
BASIC SHORT CRUST
150 gr of plain flour
75 gr of cold butter
75 gr of sugar
1 egg
COCOA SHORT CRUST
110 gr of plain flour
40 gr of unsweetened cocoa powder
75 gr of cold butter
75 gr of sugar
1 egg
BEETROOT SHORTCRUST
140 gr of plain four
10 gr of beetroot flour
75 gr of cold butter
75 gr of sugar
1 egg
Method
FOR THE BASIC SHORT CRUST
1. Mix, with the help of a mixer, cold butter and sugar to obtain a sandy mixture. Add egg and flour, mix until the dough forms a compact ball
2. Form a flat loaf and leave to rest in the fridge for 30 minutes covered with cling film
FOR THE COCOA SHORT CRUST
1. Mix, with the help of a mixer, cold butter and sugar to obtain a sandy mixture. Add egg, flour and cocoa, mix until the dough forms a compact ball
2. Form a flat loaf and leave to rest in the fridge for 30 minutes covered with cling film
FOR THE BEETROOT SHORT CRUST
1. Mix, with the help of a mixer, cold butter and sugar to obtain a sandy mixture. Add egg, beetroot and plain flour, mix until the dough forms a compact ball
2. Form a flat loaf and leave to rest in the fridge for 30 minutes covered with cling film
ASSEMBLING
1. With the three different short crust pastries, form strings of the desired length. Join the ends of two different colored doughs and twist on themselves. Join the two ends to the other end and place the biscuits on a baking tray covered with parchment paper giving it the desired shape, as a candy cane or a wreath. Repeat until all three colors are used up. Bake at 180° for about 10-12 minutes in a fan assisted oven
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