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Candy Canes

Candy Canes

50 min
For 25 servings

Icing sugar can be produced in-house in the bamix® Processor.

  • 30 gpeppermint sweets
  • 370 gflour
  • 200 gbutter
  • 90 gicing sugar
  • 1 pkgvanilla sugar
  • 1 pinch ofbaking powder
  • 1 pinchsalt
  • 1 pcegg
  • 0,5 tspred food colouring
  • 0,5 tsporange blossom water
  • 10 gcocoa powder

shopping list

This recipe is on the shopping list for 2 .


multi-purpose blade
Finely chop the sweets in the bamix® processor. Using the bamix® multi-purpose blade, knead 350 g flour with the butter, icing sugar, vanilla sugar, baking powder, 2 pinches of salt and egg to form a smooth dough. Divide the dough into three portions. Using the bamix® multi-purpose blade, knead the first portion with the red food colouring, orange flower water and the remaining flour. Knead the second portion with the cocoa and peppermint powder using the bamix® multi-purpose blade. Leave the third portion as it is. Form all three portions into balls, wrap in cling film and refrigerate for 30 minutes. Preheat the oven to 160 °C (fan oven 150 °C). Cover two baking trays with baking paper. Cut the light-coloured dough in half. Roll the dough into thin ropes approx. 20 cm in length from all portions of dough. Twist two different colours together in a spiral (white-red and white-brown), shape into candy canes and place on the baking trays. Bake on the middle rack for 11 to 12 minutes.

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