Peppermint stick cookies
- Place the butter and sugar in a bowl and beat until creamy. Beat in peppermint essence and salt. With the mixer set on a low speed, gradually add the flour and beat to form a dough.
- Turn the dough out on a work surface. Form one third of the dough into a 40cm-long, 2cm-thick cylinder. Wrap in plastic wrap and refrigerate. Add the food colouring to the remaining dough and knead until uniform in colour.
- With a rolling pin, roll the coloured dough into a rectangle 40cm x 10cm and brush with beaten egg white. Place the cylinder of plain dough along the length of this rectangle and roll coloured dough to encircle. Wrap in plastic wrap and refrigerate for 30 minutes until firm.
- Heat oven to 160 degC fan bake. Cut the cylinder into 5mm-thick rounds and place rounds on baking trays lined with baking paper. Scatter candy cane crumbs over the centre of each and bake for 10 to 12 minutes. Remove cookies to a wire rack to cool.