Danish butter cookies
klassiske-vaniljekranse-danish-butter-cookies
Ingredients
1 egg (60g)
200g butter
130g icing sugar
320g flour
2 tbsp of vanilla paste (appro. 30g)
or 1 1/2 tbsp of vanilla essence
Method
Ingredients
1 egg (60g)
200g butter
130g icing sugar
320g flour
2 tbsp of vanilla paste (appro. 30g)
or 1 1/2 tbsp of vanilla essence
Method
Method
Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.
Pipe wreaths onto greased cookie sheet or baking tray using an open star tip. I used Wilton 1M but I think the lady in the video used a smaller one
Bake in a preheated oven at 200C for 7-8 min
I baked at 170C for 9-10 mts. 200 degrees was too much for my oven.
Leave to cool slightly before removing from cookie sheet.
Transfer cookies into airtight container after cookies are at room temperature.
It is very important to ensure all ingredients at room temperature. Using softened butter helps the ingredients to amalgamate very quickly. Do not be tempted to heat the butter over the stove to melt it. That would create a messy cookie dough that oozes butter all the time.
Using the lowest speed possible helps one to monitor the progress of the cookie dough formation so as not to overwork it. Having said that the recipe is very forgiving, with little fear of the starch glutening. If one doesn’t have a stand mixer, mix the ingredients by hand with the aid of a hard spatula. Avoid using a hand blender.
The video, vanilla/vanilin powder was used. I used vanilla paste from Nielsen Massey vanilla paste which is far more fluid. Thus, I’d increased the flour and icing sugar amount slightly to compensate. If scraped seeds from vanilla beans are used, I think it is ok to stick to the original recipe. I’d also noticed that the baked cookies could hold their shape better with the slightly increased ratio of dry to wet ingredients. But be assured that they are no less crumbly and buttery.
Having said that using good butter is very important of course. I’d used Elle et Vire Gastronomique Doux, which is essentially unsalted butter used specifically for culinary purposes and not as as a spread. It is good enough for me. One could of course go that extra mile to use Lurpark butter for a truly authentic Danish experience, but I felt that French butters do the job really well, if not better :)
No creaming of butter, no chilling of dough, no waiting time at all, this must surely be the easiest cookie recipe I’d attempted to date! And I must say that its one of the most delicious one too!
Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.
Pipe wreaths onto greased cookie sheet or baking tray using an open star tip. I used Wilton 1M but I think the lady in the video used a smaller one
Bake in a preheated oven at 200C for 7-8 min
I baked at 170C for 9-10 mts. 200 degrees was too much for my oven.
Leave to cool slightly before removing from cookie sheet.
Transfer cookies into airtight container after cookies are at room temperature.
It is very important to ensure all ingredients at room temperature. Using softened butter helps the ingredients to amalgamate very quickly. Do not be tempted to heat the butter over the stove to melt it. That would create a messy cookie dough that oozes butter all the time.
Using the lowest speed possible helps one to monitor the progress of the cookie dough formation so as not to overwork it. Having said that the recipe is very forgiving, with little fear of the starch glutening. If one doesn’t have a stand mixer, mix the ingredients by hand with the aid of a hard spatula. Avoid using a hand blender.
The video, vanilla/vanilin powder was used. I used vanilla paste from Nielsen Massey vanilla paste which is far more fluid. Thus, I’d increased the flour and icing sugar amount slightly to compensate. If scraped seeds from vanilla beans are used, I think it is ok to stick to the original recipe. I’d also noticed that the baked cookies could hold their shape better with the slightly increased ratio of dry to wet ingredients. But be assured that they are no less crumbly and buttery.
Having said that using good butter is very important of course. I’d used Elle et Vire Gastronomique Doux, which is essentially unsalted butter used specifically for culinary purposes and not as as a spread. It is good enough for me. One could of course go that extra mile to use Lurpark butter for a truly authentic Danish experience, but I felt that French butters do the job really well, if not better :)
No creaming of butter, no chilling of dough, no waiting time at all, this must surely be the easiest cookie recipe I’d attempted to date! And I must say that its one of the most delicious one too!
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