Have ready a 4-cup (1 L) mason jar with a sealable lid. With a paring knife, split the vanilla bean open and scrape out the seeds into a small bowl. Add the sugar and rub together to infuse the flavour.

Sift the flour, baking soda, cream of tartar and salt on top of the sugar and whisk to combine. Use a canning funnel to pour half of this mixture into the mason jar. Add half of the crushed candy canes and then top with the remaining dry mixture and crushed candy cane.

If there is a gap at the top of the jar, crush a piece of coloured tissue paper and arrange it over the ingredients, to keep the mixture in place. Seal the jar and include a tag with the following baking instructions:

Stir ¾ cup (175 of butter, melted, and 1 egg in a mixing bowl. Stir in the entire contents of the jar until blended. Drop spoonfuls of the batter onto two parchment-lined baking trays, chill for 30 minutes and bake for 10 to 12 minutes at 350 °F (180 °C) until lightly browned at the edges. Cool on the tray and dive in!