Candy Cane Biscuits


3 x Cups of Flour
1/2 x Cup None Fat Powdered Milk
1/2 x tsp Baking Powder
1 x Cup Warm Water
1 x Chicken Cube
2 x Eggs
2 x tsp Red Food Colouring
1/2 x tsp Peppermint Oil Flavouring (optional)
1 x Egg (for an egg wash)

Mix together flour, powdered milk and baking powder.
Dissolve the chicken cube then whisk in the eggs.
Form a well in the dry ingredients, pour in the wet ingredients. Stir until thoroughly combined.
Knead the dough for about two minutes.
Add more flour until the dough is no longer sticky.
Separate the dough in half.
Form a well in one of the balls of dough.
Add the food colouring and peppermint flavouring.
Knead the colouring and flavouring throughout the dough.
Cool the dough in the refrigerator for 2 hours or in the freezer for 30 minutes.
Preheat the oven to 180°
Divide each ball of dough into tablespoon sized balls.
Gently roll each ball into a “worm” shape about 12cm long.
Twist one plain strip with a red strip, and curl the end to shape a candy cane. Place on a lined baking sheet.
Whisk the extra egg and using a pastry brush, thoroughly coat each candy cane with the egg wash.
Bake for around 10 minutes.