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Candy Cane Shortbread

‘Breakfast at Stephanie’s’ & Vegan Christmas Jumper – out now!

The candy-cane shaped shortbread add a Christmassy twist to a very delicious and easy to make treat!

Vegan Candy Cane Shortbread Recipe:

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Yields: approx. 30 canes
Storage: Sealed contained


  • 200g vegan butter
  • 1 tsp. vanilla extract
  • 100g caster sugar
  • 300g plain flour (little more for rolling out and red dough)
  • 1 tbsp. red food colouring


  1. In a large bowl or a stand mixer, cream the butter, vanilla and sugar together. Then with a spoon, stir in the flour and mix into a dough
  2. Split the dough into two – wrap one in clingfilm and set aside, then in the bowl, add the red food colouring and a little more flour (if necessary – the colouring can sometimes make the dough a little too wet)
  3. Wrap the red dough in clingfilm too and chill both in the fridge for at least 30 minutes so they can firm up
  4. Whilst the dough is in the fridge, line a baking tray with baking paper and pre-heat the oven to 160°c (fan-oven)
  5. When the dough is chilled, roll out both balls separately (put some flour down on the surface) to about 1/4 cm thickness and cut into thin strips and roll them a little to make them into thin sausages
  6. Then take a red and non-red ‘sausage’, pinch the tops together then twist them around each other then pinch the bottom
  7. Now bend the ‘sausage’ into a candy cane shape and place on the baking paper and repeat until all the dough is used up
  8. Then bake for around 15-20 minutes until the dough has hardened* and browned a little – *they will harden more when cooling
  9. When done, remove the candy canes from the baking tray and place on a cooling rack for about 15 minutes – feel free to sprinkle a little sugar on top at this point if you so wish
  10. Enjoy!

If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram (personal/blog) or Twitter so I can see!

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‘Breakfast at Stephanie’s’

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