There is still time left for you to prepare your Christmas cookies and what could be cuter than sugar cane cookies with cocoa and lemon flavors?
Prep Time: 1 h
Rest Time: 2 h
Baking Time: 9 minutes at 390° F (200° C)
Difficulty: easy
Yield: approximately 20 pieces
For the dough base
For the dark dough
For the light dough
1. In a bowl, combine the butter, sugar and salt. Stir in eggs and egg yolk and stir until the mixture begins to blanch. Divide the mass in half.
2. For the dark dough, add the flour and cocoa powder to one of the two masses, work it into a dough, flatten it slightly. Cover and chill for about 2 hours.
3. For the light dough, add the flour and lemon zest to the other mass, work it all into a dough, flatten it slightly. Cover and chill for about 2 hours.
4. Cut the doughs into small portions.
5. Form rolls of the thickness and length you want. The thinner the rolls, the thinner the sugar cane cookies, but also the more fragile, so it’s up to you!
6. Take a light and a dark roll and roll them up quite tightly.
7. If necessary, cut the twisted dough in half if it is too long, in order to make smaller sugar canes.
8. Place the biscuits on 2 paper-covered baking trays, forming sugar cane. Preheat the oven to 390° F (200° C).
9. Bake for about 9 minutes. Remove from the oven and let cool on the baking sheets.
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