Very easy Danish butter cookies
Baked in honour of our fantastic Euro2020 semi-final opponents, these melt-in-the-mouth biscuits are incredibly easy to make. Unfortunately, there's no avoiding the piping bag (unless you've got a mechanical biscuit press) but I reckon the wonky rings do have a certain charm anyhow.
If you want to, halve the mixture and add a little cocoa to one half before spooning into the piping bag.
Danish butter cookies
Prepare: 10 minutes, plus 30 minutes chilling
Cook: 10 minutes
Makes: about 18
125g butter, softened
40g icing sugar
1 tsp vanilla extract
2 tbsp cornflour
120g plain flour
granulated sugar, for sprinkling
1 Whisk together the butter and icing sugar until fluffy. Add the vanilla, cornflour and flour and beat together until well blended.
2 Pipe onto two lined or non stick baking sheets and chill for at least 30 minutes (this will help the cookies keep their shape).
3 Preheat the oven to 170C, gas mark 3. Bake for 10 - 12 minutes until pale golden, leave to sit for a few minutes before transferring to a wire rack to cool completely.