Danish Butter Cookies: the recipe for the famous crumbly and delicious Danish cookies
Danish butter cookies are gluttonous and crumbly butter cookies with an unmistakable taste, perfect to be enjoyed for breakfast or as a snack with a cup of hot tea. Usually sold in the famous blue tin boxes, which we can use then as for a container for various objects, it is possible to prepare these delicious biscuits with butter shortcrust pastry even at home.
The dough will be prepared with flour, sugar, butter, eggs and vanilla flavoring. Once the dough is prepared, shape your cookies with the classic Danish biscuit molds: as pretzels, round, rectangular or in the shapes you prefer. But here are all the steps to prepare them.
Tips
If the shortcrust pastry is too soft, add more flour little by little. Do not add too much, however, to prevent the dough from becoming too hard.
Danish cookies will require more baking sessions: between one session and another, put the shortcrust pastry in the refrigerator to keep it compact at the right point.
You can enrich your Danish cookies by adding chocolate chips or dried fruit to the dough. To make the cookies even more delicious, then, you can dip them in the chocolate glaze or in the melted tempered dark chocolate.
How to store Danish Cookies
You can preserve Danish cookies for a week in a tin box or in an airtight container.
Instructions
Put the butter with the sugar in a large bowl and work everything with an electric whisk or use a planetary mixer, until obtaining a light and soft mixture.
Put the butter with the sugar in a large bowl and work everything with an electric whisk or use a planetary mixer, until obtaining a light and soft mixture.
Add the egg.
Add the egg.
Add the vanilla and a pinch of salt and continue to mix all the ingredients. Also add the sifted flour and baking soda.
Add the vanilla and a pinch of salt and continue to mix all the ingredients. Also add the sifted flour and baking soda.
Mix them with the help of a spatula until a soft mixture is obtained. Spoon the mixture into a piping bag.
Mix them with the help of a spatula until a soft mixture is obtained. Spoon the mixture into a piping bag.
Pip the cookies onto a baking tray lined with parchment paper, around 2-inches in diameter. Pop the cookies for 5 minutes in a freezer.
Pip the cookies onto a baking tray lined with parchment paper, around 2-inches in diameter. Pop the cookies for 5 minutes in a freezer.
Brush them with milk and add the caster sugar. Bake in a preheated static oven at 180° C for a maximum of 15 minutes or until golden brown. Once ready, let them cool. Your Danish cookies are ready to be enjoyed 6.
Brush them with milk and add the caster sugar. Bake in a preheated static oven at 180° C for a maximum of 15 minutes or until golden brown. Once ready, let them cool. Your Danish cookies are ready to be enjoyed 6.
