A Mexican-inspired ‘tostada’ on a rosti base, this breakfast is sure to kick-start your day. Look ou...
90g butter (room temperature)
100g caster sugar
1 egg, medium
5g of baking soda or baking powder
1 pinch of salt
Red dye (or another colour, if desired)
Place all ingredients except red dye and peppermint essence in a food processor and pulse until dough balls are formed. Remove half, make a ball with it, cover in plastic wrap and place in the refrigerator for one hour.
With the remaining half, add peppermint essence a drop or two of red dye. Blend in processor again until the dough colour is uniform. Wrap dough ball in plastic wrap and place in refrigerator for one hour.
To form the cookies, separate small portions of each coloured dough and form a ball with each. Stretch both small balls out into a a tube shape and place next to each other. Grab dough tubes at their ends with both hands and wring each other counterclockwise so that the colours intertwine. For the candy cane, curve one end to shape the rod and cut the excess.
For the spiral cookies, proceed in the same way as the candy cane sticks but form tubes and then roll them into themselves to form a circle.
Place cookies in oven at 160 ° C about 12 minutes.