Cream the butter and icing sugar until light and fluffy. Then add egg, mix well. Sift in flour and form a dough.

Divide the dough into two, add in red food colouring in one dough. Wrap the doughs with cling film, chill in fridge for 1 hour.

Divide the dough into small pieces (around 10g), roll into long log. Put two logs together then twist and shape the cane.

Place it on baking sheet, then pop back in fridge to chill for 15 minutes. Then pop in preheated oven at 180C, bake for 8 to 10 minutes. Let the cookies cool on baking sheet.

*This recipe can make about 18 cookies