Ingredients
Biscuit dough
- 325 g Plain Flour.
- 1/4 tsp Salt.
- 230 g unsalted butter cubed, Room temperature
- 120 g icing sugar
- 2 large egg yolks
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Red gel food colouring
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill sugar - speed 10, 10seconds
2. Add butter - speed 6, 30seconds
3. Add egg yolks, vanilla - speed 4, 3seconds
4. Add flour and salt - speed 4, 10-13seconds scrape down side of bowl
5. Mix everything together - speed 6, about 25seconds until reached a smooth dough
6. Transfer half the dough aside, wrap in cling wrap and refrigerate for 30mins.
7. Add red gel, to reminding dough in TM bowl. Mix speed 5, 10sec or until colour has all combined
8. Transfer red dough to cling wrap an refrigerate for 30mins (or until firm) **if in a rush place both seperatly wrapped dough into freezer for 15mins
9. Cover a flat baking trap with baking paper.
9. Take a walnut size piece of red dough an the same of the White dough. Seperatly roll each colour on a light floured surface, into (10-12cm) long rope. Place the two ropes side by side, gently press tougher, and twist the two ropes to form a spiral.
10. Place the biscuit on baking paper. Then shape the biscuit into a cane shape by bending one end into a hook shape. (If you find the biscuits a little soft place the entire baking tray, of uncooked biscuits into the fridge for 15mins before baking)
11. Preheat oven 190 degrees C and place rack in the centre of oven
12 Bake cookies for about 8-10 minites or until set an edges of the biscuits are just starting to brown. Do not over bake.
13. Remove from oven an let biscuits cool completely on baking sheet. Cover and store in airtight container.
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Method
By Stephanie Jaworski from joyofbaking.com.au
Tip
It may take some practise to get the biscuits looking like candy canes. Don't be disappointed if they don't turn out the first time.
Can be made into other festive shapes, patterns or designs.
Practise with play dough if needed.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great idea. Turned out very cute. Tasted great!
But I found the dough difficult to work with. Advise only for advanced cooks.
Spreads a lot so make them much smaller than you would think.
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