Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Candy Cane Twists https://www.metro.ca/userfiles/image/recipes/biscuits-spirales-genre-cannes-de-bonbon-10214.jpg PT25M PT15M PT2H40M
Preheat the oven to 350°F (180°C).Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.Add the egg and beat to combine.Beat in the milk and both extracts.Add the flour in 2 batches, mixing to combine.Form the dough into two balls, one for white the other for red.Add the red food colouring to one of the balls mixing to combine completely.Wrap each ball in plastic wrap and refrigerate for at least an hour to firm.Roll each dough into a rectangle about ¼” (6 mm) thick.Brush the top of the white dough lightly with egg white to help stick the two doughs together.Place the red rectangle on top of the white, pressing down with your fingers to adhere.Trim the edges with a knife so that they are even with a clean edge.Brush the top of the red dough with a little egg white and roll up tightly into a neat little roll.Refrigerate the dough for at least an hour until firm.
36
2 2 3 1
3/4 cup (180 mL) Selection unsalted butter 3/4 cup (180 mL) Irresistibles Bio Organics sugar 1 large egg 1/3 cup (80 mL) 2 % milk 1 tsp. (5 mL) pure vanilla extract 1 1/2 tsp. (7 1/2 mL) peppermint extract 2 1/2 cups (625 mL) Selection all-purpose flour 1/2 tsp. (2 1/2 mL) red food colouring 1 egg whites, whisked
Candy Cane Twists

Candy Cane Twists

Rate this recipe
2 Votes
36
servings
0:25
Preparation
0:15
COOKING
2:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 cup
    (180 mL)
    Selection unsalted butter
    You might like:

    Flyer Deal  (1)
    LIFE SMART ORGANIC BUTTER

    LIFE SMART ORGANIC BUTTER

    $4.99 ea.

    250 G SELECTED VARIETIES


  • 3/4 cup
    (180 mL)
    Irresistibles Bio Organics sugar
  • 1
    large egg
    You might like:

    Flyer Deal  (1)
    SAVE $2.30
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $5.99 ea.

    30 un.


  • 1/3 cup
    (80 mL)
    2 % milk
    You might like:

    Flyer Deal  (1)
    SAVE $2.00
    LACTANTIA PURFILTRE

    LACTANTIA PURFILTRE

    $3.99 ea.

    4 L OR SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    pure vanilla extract
  • 1 1/2 tsp.
    (7 1/2 mL)
    peppermint extract
  • 2 1/2 cups
    (625 mL)
    Selection all-purpose flour
    You might like:

    Flyer Deals  (2)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $8.77 ea.

    10 kg SELECTED VARIETIES


    SELECTION FLOUR

    SELECTION FLOUR

    $3.99 ea.

    2.5 kg SELECTED VARIETIES


  • 1/2 tsp.
    (2 1/2 mL)
    red food colouring
  • 1
    egg whites, whisked
    You might like:

    Flyer Deal  (1)
    SAVE $2.30
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $5.99 ea.

    30 un.


Imprimer ma sélection

Preparation

Preheat the oven to 350°F (180°C).

Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.

Add the egg and beat to combine.

Beat in the milk and both extracts.

Add the flour in 2 batches, mixing to combine.

Form the dough into two balls, one for white the other for red.

Add the red food colouring to one of the balls mixing to combine completely.

Wrap each ball in plastic wrap and refrigerate for at least an hour to firm.

Roll each dough into a rectangle about ¼” (6 mm) thick.

Brush the top of the white dough lightly with egg white to help stick the two doughs together.

Place the red rectangle on top of the white, pressing down with your fingers to adhere.

Trim the edges with a knife so that they are even with a clean edge.

Brush the top of the red dough with a little egg white and roll up tightly into a neat little roll.

Refrigerate the dough for at least an hour until firm.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.