CakeChristmas
CakeChristmas
The half-moons become small J-shaped canes, with rounded ends. Three pink strips of strawberry white chocolate run through each powdered cane of vanilla sugar. The photo shows part of the portions.
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Illusion cakes / Cookies & cupcakes

Vanilla Shortbread Candy Canes

A recipe by CakeChristmas / Updated on 30 October 2026.

The half-moons become small J-shaped canes, with rounded ends. Three pink strips of strawberry white chocolate run through each powdered cane of vanilla sugar.

Twenty-four 7 cm canes / Egg-free shortbread dough shaped into crescents

12Indicative portions
45 minPreparation
36 minBaking
1 hour 45 minutesRest & Cooling
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The half-moons become small J-shaped canes, with rounded ends. Three pink strips of strawberry white chocolate run through each powdered cane of vanilla sugar. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Mix butter, 60 g of icing sugar and vanilla. Stir in flour and almonds to obtain a soft paste; refrigerate for 45 minutes.
  2. Heat to 170 °C. Divide into 24 portions and roll 8 cm thick, 1.7 cm thick, rounded ends. Use a single end to form a compact J, without a very thin area.
  3. Space 3 cm on two plates. Cook one baking tray at a time for 15 to 18 minutes, until lightly coloured.
  4. Leave to cool down for only 5 minutes: the cookies are brittle when hot. Mix the two finishing sugars and gently roll the canes.
  5. After the vanilla sugar coating and complete cooling, melt the white chocolate gently and incorporate the dry strawberry powder. Brush the areas to be decorated very lightly to remove excess sugar, then draw three 3 mm thick pink strips on each cane, directly on the cookie. Let it take 30 minutes.

Preserve and Serve

7 days in a dry metal box.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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