Whisk together the flour, powdered milk and baking powder.
In a small bowl, pour the warm water over the chicken bouillon, stir until dissolved.
Whisk 2 eggs into the chicken water.
Form a well in the dry ingredients, pour in the wet ingredients.
Stir until thoroughly combined.
Knead the dough for about two minutes.
Add more flour until the dough is no longer sticky.
Separate the dough in half.
Form a well in one of the balls of dough.
Add the food colouring and peppermint flavouring.
Wearing food safe gloves, knead the colouring and flavouring throughout the dough.
Cool the dough in the refrigerator for 2 hours or in the freezer for 30 minutes.
Preheat the oven to 350°F.
Divide each ball of dough into tablespoon sized balls.
Gently roll each ball into a “worm” shape, letting the dough rest when needed. Each strip should be about 5 inches long.
Spray a baking sheet with nonstick cooking spray.
Twist one plain strip with a red strip, and curl the end to shape a candy cane.
Place on the baking sheet.
Whisk the remaining egg in a small bowl.
Using a pastry brush, thoroughly coat each candy cane with the egg wash.
Bake for 10 minutes.
Cool completely on a wire rack.