Method

• 1.
  In a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla until well combined. Add egg and beat until combined. Add half the flour and beat on lowest speed until just combined. Repeat with remaining flour and beat until just combined. Set aside half the dough (this is your white dough). Add colouring to the remaining dough and beat until a uniform red colour. Wrap both doughs separately in plastic wrap and chill for 1 hour to firm up.
• 2.
  Line 2 large baking trays with baking paper. Dust benchtop with flour. Working with one batch of dough at a time, cut dough into 18 portions and roll each into a 8-10cm long log. Place logs as you go on a prepared tray. Chill for 20 minutes to firm up.
• 3.
  Place a white and red dough log next to each other (make sure they're similar length) and twist together, then roll to obtain a smooth log. Transfer to prepared tray and curve one end to look like a candy cane. Repeat with remaining logs. Chill for 15 minutes.
• 4.
  Preheat oven to 160°C/140°C fan-forced.
• 5.
  Bake candy canes for 12-14 minutes, until slightly puffed and matte. Cool on trays. Biscuits will keep in an airtight container in a cool place for up to 1 week.