Colourful candy cane cookies

12 pieces

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Prep time: 20 minutes plus 30 minutes chilling time

Beat 200g butter for creaminess with the sugar until combined then add the egg yolk, vanilla extract and a few drops of red food colouring to give a pop of colour and stir until combined. Add the flour and a pinch of salt and mix well until a dough forms. Wrap the dough in cling film and chill for 30 minutes.
To make the icing beat butter with the icing sugar for sweetness. Transfer to a piping bag and snip off the end to make a very small hole.
Preheat the oven to 180c/160c fan/gas mark 4.
Roll the dough out on a floured work surface to about ½ cm thick and use a candy cane cutter to cut out cookies. Transfer to lined baking trays and cook in the oven for 10-12 minutes. You may need to do this in batches. Cool on the trays for 5 minutes then cool completely on a wire rack.
To decorate, pipe lines of icing across the top side of half the biscuits so they look like candy cane stripes. Then cut the end of the piping bag to make a slightly larger hole and pipe icing around the edge of the undersides of the other half of the cookies and spread a small spoonful of jam for fruitiness in the centre. Put the decorated tops onto the jam filled bottoms to create a sandwich.