Saturday, September 20, 2014

Easy Danish Butter Cookies 简易丹麦牛油饼干

I was a fan of Kjelsens Danish Butter Cookies when I was little, the round blue tin was my childhood luxury. My little ones too love these little cookies, it's buttery soft and have a crunchy texture that is hard to resist. I made these for my old ma yesterday and now it seems this shall be a regular in our kitchen as the duo couldn't stop asking for more.

Well, I know my cookies don't look like  the usual Danish cookies which is like a beautiful wreath; I had an equipment failure with my piping tool so I had to resort to alternative method. While it looks different, it tastes good, really, it literally melts in your mouth.

Noticed that 1 odd shape wreath cookie on the right row? Time to get a new piping set, urgh..

I made some baby head shape ones and popped in some chocolate chips, just for fun.

Tea time
I followed the simple Danish Cookies tutorial video shared by Alan. It's really fail-proof, so give it a try!

Preparation Time: 15 minutes 
Baking Time: 7-8 minutes
Serving for: approx. 80 cookies

1 large egg
200g unsalted butter, room temperature
100g icing sugar (original recipe uses 130g)
320g plain flour, sifted
2 tbsp of vanilla paste or extract

The Making:

1. Preheat oven to 200°c. Place a piece of non-stick baking parchment over the baking tray.

2. Beat the eggs lightly, cut the soften butter into cubes then add all ingredient  in a mixing bowl, mix evenly using a paddle attachment on the lowest speed.

3. Pipe batter onto baking tray using an open star tip to form a wreath. (I rolled mine into ball shape and flattened with a fork.)

4. Bake for 7-8 minutes until the cookies turn golden brown. Watch it closely to avoid the cookies from being burn.

5. Leave the cookies to cool to room temperature for about 10 minutes before transferring them into an airtight container

I popped a few of these little goodies into my mouth before storing them into the jar, the best moment for a baker is to get the first bite!  ;)

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