Candy Cane Cookies

In a bowl, beat together the butter and sugar until light and fluffy. Add in the egg, and vanilla extract and mix until well combined. Add in the flour and mix to make a smooth dough.   

 

Divide the dough into two equal portions and leave one portion plain.  Add red food colour gel and a little flour to one and mix well until the dough is vibrant colour. Note: the dough will become slightly lighter during baking. 

Take small handfuls of both coloured doughs, roll each one between your palms and the work surface until you have a sausage shape. Place one plain dough sausage alongside a red sausage on your work surface, keeping them parallel. Gently pinch the ends together at the bottom, then carefully twist the two pieces around each other along their entire length. Handle the dough as lightly as possible, as pressing or squeezing it could cause the colours to blend. 
Transfer each twisted piece to one of the prepared baking trays. Bend the top of each piece over to create the classic curved shape of a candy cane. Continue until all the dough has been used—you should end up with around 12 candy canes. Arrange them on the trays with roughly 5cm of space between each one. 

Pop the tray in the fridge for 30 minutes before baking.  

Preheat your oven to 175°C and bake for 15- 20 minutes, or until golden, allow to cool on the baking tray for 10 minutes, before transferring to a wire rack to cool completely.