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Danish butter cookies
Those Danish shortbreads are part of my childhood.
I still remember going to my grandmother’s house. Finding the box in the dining room, opening it and finding the sewing set.
If you have experienced it, you know what a disappointment it is. Luckily, she always used to have a box of these biscuits, so the disappointment was short-lived.
What are those danish butter cookies like?
These shortbread are crispy but once you eat them, they melt in your mouth. This is thanks to the amount of butter and flour used on the recipe.
They usually taste like vanilla, but you can also find flavour them with chocolate and coconut.
What’s in a Danish butter cookie?
Those Danish shortbreads are made with
- All-purpose flour.
- Sugar.
- Butter. I recommend using quality butter.
- Vanilla extract.
- Eggs, one large.
- Salt.
How to get a perfect Danish butter cookie.
In order to get a perfect shortbread, once the flour is incorporated into the dough, it is important to mix the dough as little as possible.
The reason is simple but it’s something that used to happen to me when I first got into baking. I used to make delicious Christmas biscuits, cut them into beautiful shapes, put them in the oven and they would rise and lose all their shape.
Do you know why this happens?
The technical term its aeration. And it’s caused by incorporating too much air into the cookie batter.
In other words, that used to happens because when I beat the mixture of sugar, butter and egg with the flour, I used to overmixed the dough.
Since then, when in doubt, towards the end, I always opt to replace the electric mixer with a hand spatula and just mix the biscuit dough by hand.
RECIPE
How to make danish butter cookies
EQUIPO
VIDEO
Ingredients
- 225 g butter, at room temperature
- 115 g sugar
- ¼ cdita salt
- 1 cda vanilla extract
- 1 egg, large
- 284 g flour
INSTRUCCIONES
- Preheat the oven to 180ºC
- In a bowl add the butter, the sugar and the salt.
- With the help of an electric mixer, beat until pale and fluffy.
- Add the vanilla extract and the egg. Mix until everything is well incorporated.
- Gradually add the flour, beating just until it is incorporated.
- To avoid over mixing the dough, when there is hardly any flour visible, I recommend that you finish mixing with a spatula.
- Now it's time to shape the biscuits.
- In a piping bag, put a star pipping tip. I used Wilton's 1M.
- Add about a 1/3 of the dough. This dough is quite dense, so putting a small amount will make the process easier.
- Shape the biscuits. When you have finished shaping them, with a finger dipped in water, you can flatten the end.
- Keep the second tray in the fridge and bake them, one after the other, for about 15 minutes, rotating the tray after 7 minutes, until they are lightly browned around the edges.
- Remove from the oven and once they cool down, it’s time to enjoy them.
