Xucker candy canes

1. Place the flour in a mixing bowl. Add the remaining ingredients (except the hot chocolate mix) and mix everything with the dough hooks of an electric mixer, first on low speed, then on high speed, until a smooth dough forms. If the dough becomes too stiff, add 1 tablespoon of milk and mix.

2. Divide the dough into two equal portions. Knead one portion with 2 tablespoons of hot chocolate mix until evenly colored.

3. Wrap both dough portions in plastic wrap and refrigerate for 1 hour.

4. Line a baking sheet with parchment paper and preheat the oven:

Conventional oven: 180°C (350°F)

Fan oven: 160°C (325°F)

5. Divide the light dough into six equal portions and shape each portion into a roll about 30 cm (12 inches) long. Repeat with the dark dough.


6. Twist one colored and one light-colored roll together and gently roll them into each other on the work surface. Cut the resulting dough spiral into pieces about 10 cm long, place them on the baking sheet with some space between them, and bend them into classic candy canes.

7. Bake the candy cane cookies for about 10-12 minutes, until the light-colored dough turns a light golden brown. Let the cookies cool completely and store them in an airtight container.