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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.










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