Making these Danish Style Butter Biscuits – Cookies is very easy. They possess the light and tender texture characteristic of beloved Danish biscuits. While the recipe details three different biscuits, you have the freedom to create as many variations as you like. For example, you can opt to pipe the famous swirls or add in ingredients such as glacé cherries (chopped), chocolate chips, or other dried fruits.
The recipe does take some time as the dough requires chilling. Ideally it should chill for at least two hour., That makes the dough firm enough for easy slicing.
The recipe is straightforward. Cream together the butter and sugar. Then mix in vanilla extract, a pinch of salt, and an egg. Lastly fold in the flour. Divide the dough into portions and shape as desired. For my biscuits there was: a plain round, a cherry round, and a square/rectangle. Create logs in your chosen shapes and chill them, wrapped in parchment paper, for at least 2 hours. Afterward, cut the log shapes into slices for the biscuits.
Bake the biscuits for 15 to 20 minutes until they start to colour on top. But all ensure the underside is thoroughly baked. In my video I specify an oven temperature of 160C/140C Fan/320F. I found that a full 20 minutes was necessary. Baking at a higher temperature (180C/350F) will cook the biscuits in 15 minutes, possibly with slightly more colour. Keep in mind that moist additions to the dough may require a bit more baking time.
My Danish Style Butter Biscuits – Cookies
My biscuits were in the oven for 20 minutes to ensure the underside was fully cooked. After cooling on the trays for 10 minutes I put them on a rack to cool completely.
The resulting texture was light and almost melt-in-the-mouth, while the flavour is delightfully buttery. All three variations turned out very well. These biscuits also make charming little Christmas gifts when bagged.
Another easy recipe is Quick & Easy Mince Pies
Danish Style Butter Biscuits – CookiesCourse: Biscuits, Cookies, ChristmasDifficulty: Easy
227g(1 cup) softened unsalted butter
250g(1 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
100g(1/2 cup)caster sugar
1 medium egg(large in USA)
2.5ml(1/2 tsp) vanilla extract
pinch of salt
30g(about 2 tbsp, when chopped) glacé cherries, chopped
50g(1/4 cup) demerara sugar
- In a large bowl cream the butter and sugar until light and fluffy.
- Add the vanilla, salt and egg and mix until fully combined.
- Gently fold in the flour until fully combined into a paste.
- Divide the dough paste into 3 equal portions.
- Place one portion onto a piece of parchment paper and shape it into a round log, at least 4 inches (10cm) long
- Do the same with the second portion, but shape into a square or rectangular log.
- Mix the chopped cherries into the 3rd portion of dough and the shape that into a round log as well.
- Chill all the logs for at least 2 hours in the fridge.
- Cut each log into 12 to 14 pieces of equal thickness and place them on a baking tray, leaving a gap between each
- Chill them in the fridge as you preheat the oven to 160C/140C Fan/320F.
- Bake the biscuits for 20 minutes, until the tops have begun to colour and the underside is fully cooked.
- Leave on the baking trays for 10 minutes then transfer to a wire rack to cool completely.