Candy Cane Shortbread [Vegan]

Contents

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The candy-cane-shaped shortbread adds a Christmassy twist to a very delicious and easy-to-make treat!

In a large bowl or a stand mixer, cream the butter, vanilla, and sugar together. Then with a spoon, stir in the flour and mix into a dough.
Split the dough into two – wrap one in cling wrap and set aside, then in the bowl, add the red food coloring and a little more flour only if necessary because the coloring can sometimes make the dough a little wet.
Wrap the red dough in cling wrap too and chill both in the fridge for at least 30 minutes so they can firm up.
Whilst the dough is in the fridge, line a baking tray with baking paper and pre-heat the oven to 325°F.
When the dough is chilled, roll out both balls separately (put some flour down on the surface) to about 1/8-inch thickness, cut into thin strips, and roll them a little to make them into thin sausages.
Then take the red and non-red roll ‘sausage,’ pinch the tops together, twist them around each other and pinch the bottom.
Now bend the ‘sausage’ into a candy cane shape and then place it on the baking paper and repeat until all the dough is used up.
Then bake for around 15-20 minutes until the dough has hardened* and browned a little. They will harden more when cooling.
When done, remove the candy canes from the baking tray and place them on a cooling rack for about 15 minutes – feel free to sprinkle a little sugar on top at this point if you so wish.
Enjoy!