Preparation time: 30 minutes (not counting 2 hours of cooling)
Baking: 5-10 Minuten at 160°C (circulating air)
- 100g Corn sugar (or glucose)
- 5g stevia
- 1 egg
- 75g butter at room temperature
- vanilla aroma (or half a vanilla bean)
- 225g flour
- 2 Tsp baking powder
- 1 Tbsp
- 30g dark chocolate
Weigh in the glucose, stevia and butter and thoroughly mix them with the egg and vanilla, using a mixer. The better your mixture is done, the smoother your dough is going to be.
Weigh in the dry parts (flour and baking powder) and also mix them thoroughly. Add them to your butter mix, mix everything together and knead it into a single piece of dough.
After that, cut your dough into two equally big parts and mix one part with the baking cocoa.
Wrap both parts of dough with saran wrap and put them into the freezer for 2 hours. After that, the dough should be hard enough to be processed effortlessly.
Preheat your oven to 160°C circulating air and knead the dough a little. Now form dough snakes, roughly 10cm in length and 2.3mm in diameter out of both parts. Intertwine one snake each and roll them again so that they merge together, giving you a candy cane-y look already. To perfect the look, shape one end like a U so that it looks like an old time-y walking cane.
Place the cookies on a baking tray covered with baking paper and put them into the oven for 5-10 minutes.
Once they have cooled down, melt the chocolate and use it to decorate your „candy canes“.